Œufs à la turque (çılbır)

Ingrédients

• 1/2 cup Greek yogurt (or other thick plain yogurt)
• 1/2 clove garlic (small)
• 1 tsp chopped dill (plus a little more to garnish)
• 1/8 tsp salt (approx)
• 1/8 tsp pepper (approx)
• 1 tbsp butter (or a little more, to taste)
• 1/2 tsp Aleppo pepper (or smoked paprika for non-spicy version)
• 2 eggs ((or less, if you prefer))

Préparation

1. 1

   Finely grate the garlic into the yogurt. Add the chopped dill, salt and pepper and mix well. Pour into a wide bowl and create a slight well in the middle of the middle of the mixture. Set aside. Prepare a wide pot with boiling water to cook the eggs.

2. 2

   Warm the butter in a small skillet/frying pan over a medium heat until melted. Add the Aleppo pepper or paprika and cook a minute or two, stirring, then remove from heat.

3. 3

   Add the eggs to the boiling water and poach for around 2-3 minutes until the white becomes translucent but the yolk is still soft. Remove from the water with a slotted spoon (or a regular large spoon and drain).

4. 4

   Place the eggs in the middle of the yogurt mixture then drizzle the pepper/paprika butter over the top. Garnish with a couple pieces of dill.