Çilbir (Turkish Eggs With Yogurt)

In a small bowl mix together the yogurt, milk, garlic and salt and divide over 2 plates. Make a small well in the center of each dollop on plate for the egg.

Bring the water to a simmer and add the salt and vinegar. Crack each egg into a small fine mesh sieve over a cup or ramekin. Excess white will drain away. Carefully add each egg to the simmering water. Turn off heat, move pot to another burner (cook off the heat), cover and poach for 3 minutes.

Melt the butter in a saucepan until it starts to sputter (meaning the water is burning off) and starts to smell nutty and is a light golden brown. After 3 seconds, turn off the heat and add the chili flakes. Stir to mix and plate eggs.

Carefully remove poached eggs one at a time using a spoon and pat bottom dry with paper towel (tilting slightly to remove excess water) before transferring to center of each yogurt lined plate. Spoon the chili butter all over and sprinkle with some dried mint (optional).

Serve immediately with bread of choice (pita, Turkish Ramadan Pide, Turkish Simit or Turkish Bazlama.

Dietary

Allergens