Çilbir (Turkish Eggs with Yogurt)

Makes 1 serving

Ingredients

1-2 tbs unsalted butter

1/4-1/2 tsp paprika

1/4-1/2 tsp ground cumin

1/4-1/2 tsp chili powder

1/2 cup Greek yogurt

1 garlic clove, grated

1-2 sprigs dill, finely chopped (plus more to garnish)

Salt

Pepper

1 egg

1 tb white vinegar (to poach the egg)

1-2 parsley leaves (to garnish)

Pita bread

1. In a small pan, melt the butter over medium-low heat. Add the spices and “toast” the spices for about 10-20 seconds. Turn the heat off, and set aside.

2. In a small bow, mix the yogurt with garlic, dill and salt and pepper to taste. Spread the yogurt mixture onto a plate.

3. Poach the egg: Add the vinegar into a small pot of boiling water. Crack the egg into a sieve to drain a bit of the egg white. The loose egg white may not poach the egg properly. Swirl the water with a spoon, until you create a “whirlpool”, and then drop the egg into the center of the “whirlpool”. After about 1 minute or so, the whites should’ve cooked on the outside. Remove the egg with a slotted spoon. Note that poaching eggs may take time and practice!

4. Assemble the dish by gently placing the egg on top of the yogurt spread, and the spiced butter on top. Garnish with parsley and dill, and enjoy with pita bread.