Turkish Eggs (Çılbır) 10 Steps
Mince the garlic and mix it with Greek yogurt in a small bowl.
In a small saucepan over medium heat, melt the butter and add the Aleppo pepper to it. Turn heat down to the lowest it will go, just so the butter stays warm (watch carefully not to burn or brown).
Bring a medium saucepan full of water to a boil.
Gently crack an egg into a small fine sieve. Swirl the egg in the sieve so the liquidy part of egg whites drains out. Transfer the egg into a small bowl or a ramekin.
Turn the heat down so the water is simmering. Use a spoon and stir water in the saucepan to make a vortex. Quickly add egg in middle of the vortex and cook it for 3 minutes. Don't touch the egg while cooking.
Meanwhile, line a tray with paper towel. Once egg is cooked transfer it with a slotted spoon to the tray so the excess water can be absorbed by the paper towel.
Repeat the same process of preparing and cooking the rest of eggs.
Swirl the yogurt mixture onto your serving plate. Transfer the poached eggs on top of the yogurt. Spoon the heated butter on top of it.
Sprinkle it with flaky salt. Garnish it with fresh dill (if using).
Serve immediately with your favorite bread.