Cilbir Turkish Poached Eggs

Ingredients

1 cup / 250 ml

thick Greek yogurt

1

large clove garlic, grated or finely minced

1 tbsp / 15 ml

minced fresh dill, mint or parsley (plus extra to serve)

1/4 tsp / 1 ml

each salt and pepper

3 tbsp / 45 ml

salted butter

2 tsp / 10 ml

aleppo pepper flakes (see tip)

1/4 tsp / 1 ml

each ground cumin and smoked paprika

1 tbsp / 15 ml

white vinegar

4 to 6

Naturegg Nestlaid shell eggs

Warm flatbread or crusty bread

Directions

1. Blend yogurt with garlic, dill, salt and pepper; set aside.

2. Melt butter in a small skillet or saucepan; add pepper flakes, cumin and paprika. Cook for 20 seconds; set aside.

3. Fill a large, deep skillet with at least 2 inches/5 cm water and bring to a simmer. Add vinegar.

4. Crack eggs, one-at-a-time, into a ramekin; create a small vortex in one area of the skillet with a spoon and slide egg into the centre. (Repeat with remaining eggs, working quickly).

5. Cook eggs for about 3 minutes for softly poached or continue to cook to preferred doneness. Remove with a slotted spoon to paper towel-lined plate.

6. Divide yogurt between 2 to 3 shallow serving bowls. Add poached eggs and drizzle with spicy butter. Serve with flatbreads or crusty bread on the side.

Tips

1. Aleppo pepper has a milder fruity heat. If you can't find, replace with mixture regular chili flakes and/or cayenne pepper to taste.

2. Replace butter with olive oil and add a pinch of salt.