Çilbir

Sunday mornings are made for cooked breakfasts and this week's was inspired by Turkey's favourite breakfast dish - Çilbir - poached eggs in garlic yogurt and spiced butter. What a great way to start the day!

Ingredients
serves 2
2 garlic clove, crushed
250ml plain thick yogurt
4 large free range eggs
2 tbsp white wine vinegar
20g butter, melted
2 tsp. Aleppo pepper or Turkish pul biber, (or 1 tsp red chilli flakes with 1 tsp paprika)
2 tsp dill, chopped (or dried mint)
Salt, to taste

Method

In a small bowl combine the yogurt and garlic then season lightly with some salt. Pour into a small pan and place over the lowest of heat just to raise the temperature of the yogurt a little. Be careful not to over cook as it will curdle.

In a small pan melt the butter and add the Aleppo pepper. Fry for a few minutes then remove from the heat. Set aside to infuse.

In another pan bring some water to a boil. Add the white wine vinegar.  With a whisk gently create a whirlpool and crack in an egg one at a time. Boil for two minutes then carefully remove with a slotted spoon and place in cold water to stop the cooking process.

When ready to serve carefully return all the poached eggs into the pan of boiling water for around 30 seconds to reheat. The yolk must remain soft.

Lift the eggs out, drain them well on kitchen paper to minimise adding water to the yogurt.

Spoon the warmed yogurt into two bowls, creating a slight hollow. Place two eggs on the top. Season the eggs with salt and pepper.  Drizzle over the melted chilli butter. Finish with a scattering of dill.