Turkish Eggs with Chilli Butter

250g thick Greek yoghurt, at room temperature
1 garlic clove, grated
1 tablespoon lemon juice
4 very fresh eggs
1 tablespoon white vinegar
60g butter
1 teaspoon Aleppo pepper (or 1/2 teaspoon chilli flakes plus 1/2 teaspoon sweet paprika)
1 tablespoon chopped dill
Toasted sourdough or Turkish bread, to serve

Stir the yoghurt, garlic, lemon juice and a pinch of salt together. Divide between two shallow bowls and spread into a wide nest.
Bring a wide saucepan of water to a gentle simmer and add the vinegar. Poach the eggs for 3 minutes for soft yolks, then drain on paper towel.
Melt the butter over medium heat until foaming and golden, then take off the heat and stir in the Aleppo pepper. Set two eggs on each bowl of yoghurt, spoon over the hot butter and scatter with dill. Serve with bread.

15 mins

2 serving

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