Brunch

Çılbır (Turkey)

Name: Çılbır (Turkey)
Total time: 18 min
Yield: serves 2
Ingredients: 4 Egg; 300 g Yogurt; 1 gousse Garlic; 30g Butter; 1 tsp Aleppo pepper flakes; 1 tbsp Vinegar; 2 Bread

Preparation time: 18 min
Servings: serves 2

Ingredients

serves 2

Egg — to buy4
Yogurt — to buy300 g
Garlic — to buy1 gousse
Butter — to buy30g
Aleppo pepper flakes — to buy1 tsp
Vinegar — to buy1 tbsp
Bread — to buy2

Preparation

Mix the yogurt with the crushed garlic and a pinch of salt, let it sit at room temperature while you prepare the rest — too-cold yogurt would cool down the poached egg.
Bring a pot of water with the vinegar to a gentle simmer (not a rolling boil), which helps the white set better. Crack each egg into a small cup, create a gentle swirl with a spoon then slide the egg in gently: poach for 3 minutes for a nicely runny yolk.
Meanwhile, melt the butter in a small pan until it sizzles and turns lightly golden, then add the pul biber off the heat (it would burn and turn bitter over direct heat).
Spread the garlic yogurt on two shallow plates, gently blot the drained poached eggs on a small towel then place them on top of the yogurt.
Immediately drizzle with the still-hot pul biber butter and serve right away with bread to mop up the runny yolk.