Turkish Eggs (Çilbir)

• servings: 2 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 cup plain yogurt (room temperature)

1 garlic clove (grated or minced)

2 tablespoons fresh mint (chopped, plus more for garnish)

1 small lemon (zested)

1/4 teaspoon kosher salt

4 large eggs (cold)

2 tablespoons olive oil

2 tablespoons butter

2 teaspoons aleppo pepper

1/4 teaspoon ground cumin (optional)

1 pinch flakey salt (optional)

Fresh cracked black pepper

Crusty bread (for serving)

Directions

Heat water

Fill a saucepan with 3 to 4 inches of water and place on high heat to bring it to a boil. Once it boils, reduce the heat to a bare simmer.

Mix yogurt

In the meantime, combine the yogurt, garlic, mint, lemon zest, and salt in a small bowl, and whisk until smooth. Spread it equally between two plates then set it aside at room temperature.

Poach eggs

Once the water is at a steady, bare simmer, crack the eggs into small bowls or ramekins, then gently slide them into the water one at a time. Wait about 15 seconds between each egg. For firm whites and a runny yolk, set a 3 minute timer from the moment you drop the egg in.

Make chili oil

While the eggs are poaching, place the olive oil and butter in a small saucepan over medium heat. Once the butter melts, add the aleppo pepper and a pinch of cumin if using, and stir it or swirl the pan for a few seconds. Turn off the heat and set the pan aside.

Assemble

Once the eggs are cooked to your liking, remove them with a slotted spoon and dab them with paper towels, place two eggs on each plate, then pour the spicy oil all over the eggs and yogurt. Garnish with more fresh mint, flakey salt, and fresh cracked pepper, and serve immediately with bread.

Nutrition

• Calories: 347 kcal
• Total Fat: 27 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 345 mg
• Sodium: 543 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 16 g