A traditional Turkish dish of perfectly poached eggs served over garlicky yogurt and topped with warm, fragrant Aleppo pepper butter. Finish with fresh parsley and preserved lemon, and serve with warm bread for dipping.
Prep time:10 minutes
Cook time: 15 minutes
Serving: 2-3
Ingredients
- 1 cup plain yogurt, at room temperature
- 1 garlic clove, minced
- Salt, to taste
- 3 tablespoons butter
- 2 tablespoons olive oil
- ¾–1 tablespoon Aleppo pepper
- 3–4 eggs
- 1 tablespoon white vinegar
- Fresh parsley, chopped, for garnish
- Preserved lemon, finely chopped (optional)
- Warm bread, for serving
Instructions
1. Prepare the garlic yogurt
In a bowl, combine the yogurt, minced garlic, and salt to taste. Stir until smooth, then spread the yogurt onto a serving plate. Set aside at room temperature.
2. Make the Aleppo pepper butter
In a small saucepan over low heat, melt the butter withthe olive oil. Add the Aleppo pepper and cook untilthemixture becomes bubbly and fragrant, being carefulnot to burn the pepper. Remove from the heat andsetaside.
3. Prepare the poaching water
Fill a 6-quart pot about three-quarters full with waterand bring to a gentle boil. Reduce the heat to maintainagentle simmer, then add the white vinegar and stir.
Prepare a plate lined with paper towels to drain thepoached eggs.
4. Poach the eggs
For easier handling, poach one egg at a time.
- Crack an egg into a small bowl.
- Stir the simmering water with a spoon to create agentle vortex.
- Carefully slide the egg into the center of the swirling water.
- Cook for 2–3 minutes, depending on how runny you prefer the yolk.
- Remove the egg with a slotted spoon and place iton the paper towel to drain.
Repeat with the remaining eggs, keeping the water at a gentle simmer throughout.
5. Assemble and serve
Gently place the poached eggs over the preparedgarlic yogurt.
Rewarm the Aleppo pepper butter if needed, then drizzle generously over the eggs and yogurt. Garnish with hopped parsley and finely chopped preserved lemons , if using.
Serve immediately with warm, crusty bread to scoop up the creamy yogurt, runny egg yolks, and flavorful pepper butter.
Notes & Tips
traditional Turkish eggs (Çılbır) are not served with preserved lemons that’s my own preference. I love adding homemade preserved lemon to everything. You can look for my homemade preserved lemons recipe