Turkish Eggs (Cilbir) – Greek Yogurt – Salt – Lemon Juice – Garlic Cloves – Parsley ALEPPO BUTTER – Butter – Olive Oil – Aleppo Pepper – Cumin – Paprika POACHED EGGS – Large Eggs – Boiling Water
In a small pan, over medium heat, melt the butter, olive oil, Aleppo pepper, paprika, and cumin.
Stir with a wooden spoon and cook for about 2 minutes until the butter is melted and the liquid is warm.
In a medium bowl, stir all the yogurt ingredients: plain Greek yogurt, crushed garlic, salt, pepper, lemon juice, and freshly chopped parsley.
Crack one egg over a small sieve on top of a small ramekin. Some of the egg white will go through the sieve, let it go in the sink.
Keep only the egg yolk and egg white remaining in the sieve. Bring a large pot of water to a boil. Reduce to a simmer.
Use a fork to create a small swirl in the simmering water, stir the fork to form a vortex, then pour the cracked egg in the center.
Cook each egg for 3 minutes until the egg white is set. Use a slotted spoon to remove the cooked poached egg from the saucepan.
Place the poached eggs on a plate and cover them with a clean kitchen towel. This absorbs the extra water left on the poached egg.
Spread the yogurt on two plates in a single thin layer. Add two poached eggs to each plate, then, drizzle Aleppo butter over the eggs.
Serving: 1 serving Makes: 2 servings
Prep: 15 Minutes Cook: 3 Minutes