Çılbır (Turkish Poached Eggs with Garlic Yogurt)

Method

1. 1

   Stir the grated garlic and a pinch of salt into the yogurt and let it sit at room temperature while you cook the eggs.

   💡 Cold yogurt straight from the fridge fights the warm eggs — give it 15 minutes on the counter.

2. 2

   Bring a wide pot of water to a bare simmer and add the vinegar.

3. 3

   Crack each egg into a cup, swirl the water into a gentle whirlpool, and slide the eggs in one at a time; poach 3 minutes for a runny yolk.

4. 4

   Spread the garlic yogurt over two plates and lift the eggs out with a slotted spoon on top.

5. 5

   Melt the butter in a small pan until foaming, stir in the paprika and pepper flakes off the heat, and pour it hissing over the eggs.

   💡 Pull the butter the second it foams — a few more seconds and the paprika turns bitter.

6. 6

   Serve immediately with crusty bread to mop the plate.