Turkish Eggs (Çılbır) with Chili Butter

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.

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.

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.