TURKISH EGGS (CILBIR)

Ingredients:

▢ ¾ cup Greek Yogurt - Use a thick yogurt - see note
▢ 1 Garlic clove
▢ Kosher salt
▢ 3 tablespoon Extra virgin olive oil
▢ 2 teaspoon Aleppo pepper flakes - Or use half the quantity of regular chili flakes or sweet paprika
▢ 2 Eggs - Use large or extra-large eggs
▢ 1 tablespoon Distilled white vinegar
▢ Fresh dill for garnish

Preparation:

Prepare the yogurt. Combine Greek yogurt with minced garlic and a big pinch of salt. Stir well and set aside
Scented Oil. In a small pan on medium heat, warm olive oil and Aleppo pepper flakes. Stir constantly until bubbles begin to form and the aroma is released. Take off the heat right away. This whole process should only take 30-45 seconds. If the chili flakes burn, start over.
Boil water. Bring a medium-sized pot of water to a boil and add the vinegar.
Prepare egg. Crack an egg over a fine-mesh strainer set over a bowl. Shake the strainer gently to separate the runny whites from the firm whites. This will result in a cleaner-looking poached egg without the messy whites clouding the water. Place the drained egg in a small ramequin or measuring cup and set aside.
Poach. When the water is ready (it should be boiling, but not quite a rolling boil), take a large slotted spoon and swirl it in the pot to create a vortex in the middle of the pot. Gently drop the strained egg into the vortex. Set a time for 2'30" (2 minutes and 30 seconds).
Transfer. Remove with a slotted spoon and test doneness. If the egg feels too soft, continue poaching for another 15-30 seconds. Transfer to a plate lined with a paper towel to drain excess water. Repeat steps 4-6 for the second egg.
Season. Sprinkle the poached eggs lightly with salt.
Plate. Spread the garlic yogurt on a plate, place the poached eggs on the yogurt, drizzle with Aleppo-infused oil and garnish with dill. Serve right away with crusty bread.

NOTES
See the blog post above for step-by-step recipe photos.
A few important ingredient notes:
Greek or Turkish Yogurt. Obviously, the preference is to use thick Turkish yogurt, however, it is not easy to find Turkish yogurt in most parts of the world. Greek-style yogurt is a good substitute as it offers the same thickness needed for this recipe. Do not use plain or Balkan-style yogurt. This is important. Plain yogurt is too runny and you’ll end up with a soupy mess if you use it.
Garlic. Feel free to omit the garlic altogether.
Poached eggs. For a quick meal, replace the poached eggs with sunny side, over-easy or soft-boiled eggs. The flavor will be just as great. I do recommend poaching for a more authentic dish.
White distilled vinegar. The vinegar is a must for poaching, but if you don’t have regular distilled white vinegar, you can use white wine or rice vinegar. Choose a clear or light-colored vinegar.
Aleppo chili flakes. This recipe calls for Aleppo pepper flakes, which can be difficult to find. In Turkey, they are called pul biber. If you can’t buy or grow these peppers, you can certainly use regular chili flakes (though make sure to use less, as they are spicier than Aleppo). You can also use sweet paprika.
Dill. Not a fan of dill? Though dill is traditional and authentic, you can also use other herbs like mint, parsley, chives or even basil.

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Nutrition Values:

Calories: 492kcal
Carbohydrates: 10g
Protein: 16g
Fat: 44g
Saturated Fat: 6g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 31g
Trans Fat: 0.01g
Cholesterol: 8mg
Sodium: 123mg
Potassium: 302mg
Fiber: 1g
Sugar: 6g
Vitamin A: 1197IU
Vitamin C: 1mg
Calcium: 191mg
Iron: 1mg