Turkish Eggs

Add the plain yoghurt to a bowl.

Add in salt & cracked black pepper.

Grate or mince in the clove of garlic.

Add in a squeeze of lemon.

Throw in some freshly chopped dill – as much or as little as you prefer.

Mix well.

Set the yoghurt aside to infuse flavours.

Now onto the poached eggs. Crack one egg at a time into a small sieve to remove any of the “watery” whites (for better shaped poached eggs).

Then transfer the eggs to separate small bowls (which makes it easier to pour them into the water).

Add water to small pot & add in the white vinegar (this will help stop the eggs from dispersing in the water).

Bring the water to a gentle boil (fine air bubbles begin to rise).

When the water is ready, mix it with a spoon to create a vortex & then pour the first egg into the center of the pan. You can add in more than one egg to the pot – once the first egg move to one side, you may pour in the second egg. I’ve opted to doing them individually but this is completely up to you.

Swirl the water around the egg so it can take form & allow to cook for 2-3 minutes, depending on how soft you want the yolk to be, then use a slotted spoon to remove them from the water to stop them from overcooking & place onto a paper towel.

Continue until all the eggs are poached, thereafter bring out a plate & spoon the yoghurt over, spreading it out with back of a spoon.

Place the poached eggs over the yoghurt.

My last egg got a bit too well done so please mind that one – it was still delicious though.

Season the eggs with some salt.

Now, start with the chili butter oil by adding the butter to a pan on medium heat.

Next, add in olive oil, paprika & Aleppo pepper or chili flakes.

Mix well.

Pour that fragrant chili butter oil over the eggs.

Garnish with fresh dill (optional).

Serve immediately with Simit, pita bread or some chunky rustic bread of your choice.