Poached Eggs with Yogurt and Turkish Chili Butter (Çilbir) is a Gateway to a World of Flavor

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess, while sour cream is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor while being cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Melt 4 tablespoons of unsalted butter in a pan.

Add 1.5 teaspoons of Aleppo chili flakes to the melted butter and season with salt.

In a bowl, season Greek yogurt with salt and a drizzle of olive oil, then mix well and taste for seasoning.

Thinly slice chives for garnish.

Bring water to a bare simmer in a pot and add salt for seasoning the eggs.

Use a strainer to carefully break the eggs into it to remove excess whites.

Gently tip the eggs from the strainer into the simmering water, swirling them with a slotted spoon to keep them from sticking.

Prepare the plate by dolloping the seasoned yogurt in the center and creating a nest for the eggs.

Once the eggs are poached, carefully remove them with a slotted spoon and blot them with a napkin to remove excess water.

Place the poached eggs on the yogurt, spoon the chili butter over the eggs, and garnish with chives and flaky sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens