Cilbir (Turkish Eggs with Yogurt)
Cilbir is a Turkish dish of poached eggs set on garlicky yogurt and finished with sizzling paprika butter. The appeal is in the contrast: cool, tangy yogurt against warm, soft eggs, with the butter adding heat and color at the last moment. It uses only a handful of pantry staples and takes little effort, yet it makes a satisfying breakfast. Serve it straight away, ideally with bread to catch the sauce.
Instructions
Stir the yogurt, minced garlic and a pinch of salt together in a small bowl until smooth. Set it aside while you cook the eggs.
Bring the water to a boil in a pan and add the vinegar and a little salt. Crack in the eggs and poach them until the whites are set.
Lift the eggs out with a slotted spoon, letting the water drain off, and put one egg in each serving dish.
Spoon a generous amount of the garlic yogurt over the eggs so they are well covered.
Melt the butter in a small skillet, then stir in the paprika so the butter turns red.
Pour the hot paprika butter over the eggs, add pepper to taste, and serve right away.
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