Turkish eggs with yoghurt and chili butter (Çılbır)

Step 1

Poach the eggs. This is how I do it: Bring plenty of water to a boil. Add a splash of vinegar and swirl with a spoon until you have a mini maelstrom. Crack the eggs into the swirling water and leave to simmer until firm on the outside but with a very runny yolk, 3-4 minutes. Remove with a slotted spoon.

Step 2

Meanwhile, make Aleppo butter by melting butter in a small pan or pot on medium/low heat. Add pul biber or paprika, stir well and take off the heat.

Step 3

Serve the eggs on top of the yoghurt, topping with Aleppo butter and a little salt (I use flaky sea salt). Serve immediately.