Cilbir- Turkish Eggs

Ingredients

• 2 tbsp dairy butter
• 1 ½ tsp aleppo pepper
• 1 tsp cumin
• 1 tsp vinegar 7%
• 1 tsp salt
• 4 x eggs
• 4 tbsp turkish yoghurt
• 1 clove garlic
• 4 slices sour dough bread
• 1 handful fresh dill

Method

1. Chili butter: Melt the butter in a pan and let it simmer until it starts to foam and turns golden. Add chilli powder and cumin, and set aside.
2. Poached eggs: Boil a pot with water, vinegar and salt. When the water boils, turn the heat down to just below the boiling point. Make a swirl in the water and drop the eggs into the water one by one (you can also crack the egg in a small bowl first if you think it's easier). Leave the egg in the water for between 3-5 minutes (depending on the size of the eggs). "Swirl" the water a little along the way so the eggs get evenly cooked.
3. Garlic yoghurt: Mix together yoghurt, finely grated garlic and a pinch of salt in a bowl.
4. Spread the garlic yoghurt on a plate and place the poached eggs on top. Top with the chilli butter and a sprinkling of coarsely chopped dill. Serve with sourdough bread (or some other good bread. Preferably fried in some olive oil first!)