Poached Eggs with Yogurt and Turkish Chili Butter (Çilbir) is a Gateway to a World of Flavor

Ingredients

• 4 tablespoons Unsalted Butter (cut into small pieces)
• 1.5 teaspoons Aleppo Chili Flakes (or substitute with ground ancho or Urfa chili flakes)
• 1 cup Greek Yogurt (full‑fat, thick and strained)
• 0.5 teaspoon Salt (plus flaky sea salt for garnish)
• 1 teaspoon Olive Oil (extra‑virgin preferred)
• 2 tablespoons Chives (thinly sliced; can substitute parsley or dill)
• 2 Large Eggs (fresh, at room temperature)
• 4 cups Water (for poaching, salted lightly)
• to taste Flaky Sea Salt (for finishing)

Instructions

1. Melt Butter and Infuse Chili

   Place the butter in a small saucepan over medium‑low heat. When it begins to foam, add the Aleppo chili flakes and a pinch of salt, stirring gently until the butter is fully melted and the chili is fragrant, about 2 minutes. Do not let the butter brown.

   Time: PT2M

2. Season the Yogurt

   In a mixing bowl, combine the Greek yogurt, a pinch of salt, and the teaspoon of olive oil. Mix until smooth, then taste and adjust seasoning if needed.

   Time: PT1M

3. Slice Chives

   Thinly slice the chives on a cutting board. Set aside for garnish.

   Time: PT1M

4. Prepare Poaching Water

   Fill a medium saucepan with about 4 cups of water, add a generous pinch of salt, and bring to a gentle simmer. Reduce heat so the water barely bubbles.

   Time: PT2M

5. Poach the Eggs

   Place a fine mesh strainer over the simmering water and crack each egg into the strainer to catch excess whites. Gently slide the eggs into the water, then swirl the water with a slotted spoon to keep the whites from spreading. Poach for 3‑4 minutes until whites are set but yolks remain runny.

   Time: PT4M

6. Plate the Yogurt Base

   Spoon the seasoned yogurt onto the center of each serving plate. Use the back of a spoon to create a shallow well for the eggs.

   Time: PT1M

7. Add Poached Eggs

   Using a slotted spoon, lift each poached egg, letting excess water drain, and place it gently into the yogurt well. Pat the bottom of the egg with a paper napkin to remove surface moisture.

   Time: PT1M

8. Finish with Chili Butter and Garnish

   Drizzle the warm Aleppo chili butter around and over the eggs. Sprinkle the sliced chives and a pinch of flaky sea salt on top.

   Time: PT1M

Nutrition Facts

Calories

330

Protein

12g

Carbohydrates

6g

Fat

28g

Fiber

0g