Comforting Turkish Eggs by Jack Munn

Ingredients

• 1 cup Plain Greek yogurt
• 1 clove Garlic, minced
• 2 Large eggs
• 2 tbsp Unsalted butter
• 1 tsp Aleppo pepper flakes (or milder chili flakes)
• 1/4 tsp Smoked paprika
• Pinch Dried mint
• To taste Salt
• To taste Black pepper
• 1 slice Crusty bread or pita, for serving
• 1 tbsp Fresh dill or parsley, chopped (for garnish)

Instructions

1. Prepare the garlic yogurt: In a small bowl, whisk together the Greek yogurt and minced garlic. Season with a pinch of salt and black pepper. Spread the yogurt mixture evenly across the bottom of a shallow serving bowl or plate.
2. Poach the eggs: Bring a small saucepan of water to a gentle simmer. Carefully crack the eggs, one at a time, into separate small ramekins or bowls. Gently slide each egg into the simmering water.
3. Cook the eggs for 3-4 minutes for runny yolks, or 5-6 minutes for jammy yolks. The whites should be set and opaque, while the yolks remain soft. Use a slotted spoon to carefully remove the eggs from the water.
4. Prepare the chili butter: While the eggs are poaching, melt the butter in a small skillet over medium-low heat. Once melted, add the Aleppo pepper, smoked paprika, and dried mint. Stir constantly for 30 seconds to 1 minute until fragrant, being careful not to burn the spices.
5. Assemble and serve: Carefully place the poached eggs on top of the garlic yogurt. Drizzle the warm chili butter generously over the eggs and yogurt. Garnish with fresh chopped dill or parsley, a sprinkle of salt, and a crack of black pepper. Serve immediately with crusty bread or warm pita for dipping.