Turkish Eggs (Çılbır) with Chili Butter

Preparation

• 1
  Fill a small pot with water and bring to a boil. Meanwhile, prepare the yogurt: Mix the Greek yogurt with olive oil, salt, pepper, and finely chopped dill. Press or finely grate the garlic clove and stir into the yogurt. Divide the yogurt between two bowls.
• 2
  Now prepare the poached eggs. Once the water is gently simmering, add the vinegar. Crack an egg into a small cup. Use a spoon to create a whirlpool in the water and carefully slide the egg into the center. Simmer over low heat for about 3 minutes, until the egg white is set but the yolk is still runny.
• 3
  Repeat the process with the remaining eggs. Tip: Use two pots simultaneously to save time. Remove the cooked eggs with a slotted spoon and let them drain briefly.
• 4
  Meanwhile, prepare the chili butter. Heat a small pan, melt the butter in it. Once it foams, add chili flakes and smoked paprika powder. Heat for about 30 seconds, stirring, until the butter turns a deep red color.
• 5
  Place the poached eggs on the bed of yogurt. Drizzle generously with the warm chili butter and garnish with some fresh dill, if desired. Serve immediately, preferably with fresh flatbread. Enjoy your meal!