Turkish Cilbir - A garlicky yoghurt base, topped with browned chilli butter and topped with Poached Eggs. A simple breakfast with gorgeous results!
Add the yoghurt, garlic and a little salt & pepper to a bowl over a pot filled with around 1 inch water. Gently warm over a very low heat and then stir together. Remove from heat.
Melt the butter in a pan over a medium high heat until it turns golden brown. Remove from heat and add olive oil. Whisk in the Aleppo Falkes/chilli and smoked paprika, then remove from the heat. It will continue to brown a little once removed from the heat.
Fill a large wide pan with water, bring to a simmer then turn down the heat to medium low. Crack 1 egg into a fine mesh strainer over a cup to remove the stringy whites. Then add to the pot with lemon juice. Repeat with the next egg. Turn the heat righ down and poach for 3 minutes and transfer to a bowl using a slotted spoon.
Divide the warm yoghurt between bowls and top with eggs. Spoon over the chilli butter and eat with crusty bread.
Use cold eggs in this recipe. They are easier to poach.