Silky Turkish Eggs with Spiced Butter (Çilbir)

• 2 Eggs
• 250 g Greek Yoghurt
• 1 Garlic, peeled and finely grated
• 30 g Butter
• 1 tbsp Olive Oil, extra virgin
• 2 tsp Lemon Juice
• 1 tbsp Fresh Dill, finely chopped
• 1 tbsp Fresh Parsley, finely chopped
• 1 tsp Aleppo Pepper
• 0.5 tsp Smoked Paprika
• 0.75 tsp Sea Salt, flakes
• 1 tbsp White Vinegar
• Pita Bread, warm, for serving

Instructions

1. 1
   In a bowl, mix the Greek yoghurt, grated garlic, salt, and lemon juice. Set aside at room temperature whilst you prepare the remaining components.
2. 2
   In a small pan, gently melt the butter and olive oil over low heat until the mixture turns a light golden brown colour. Take care not to burn the butter.
3. 3
   Stir in the Aleppo pepper and smoked paprika, then remove from heat and set aside.
4. 4
   Fill a saucepan with water and bring to a gentle simmer. Add the white vinegar to the water.
5. 5
   Crack each egg into a small cup or ramekin. Gently slide each egg into the simmering water, cover with a lid, and turn off the heat.
6. 6
   Poach for about 3 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and briefly drain on kitchen paper.
7. 7
   Spread the yoghurt mixture onto a serving plate or shallow bowl. Place the poached eggs on top.
8. 8
   Drizzle generously with the spiced butter sauce and sprinkle with fresh dill and parsley.
9. 9
   Serve immediately with warm pita bread for dipping.