How do you take your eggs – scrambled, over easy, sunny side up? After you try this recipe, we have a feeling you’ll have a new answer: poached and laid over a garlicky, herby dollop of yogurt. Inspired by Turkish Cilbir (or poached eggs), this superbly creamy dish is topped with a spicy butter sauce for a welcome kick of heat. Break open the jammy yolk, swirl it into the thick yogurt and scoop it all up with some crusty bread for a simply divine breakfast. If you’re a fan of Middle Eastern labneh, this will be right up your alley.
For the garlicky yogurt
For the poached eggs
For the spiced butter sauce
To garnish and serve
Combine all ingredients for the garlicky yogurt and set aside.
For the poached eggs, bring a small pot of water to boil and add in the vinegar. Once water is boiling, turn to low. Crack 1 egg into a small bowl or ramekin, and gently slip the egg into simmering water. Repeat with additional egg and cook for 3 minutes, or until whites are firm but yolks remain soft. Remove eggs from water with a slotted spoon and place them on a cloth-lined plate.
For the spiced butter sauce, add butter to a small sauce pan and melt over medium heat until it bubbles. Stir in cumin, paprika and red pepper flakes turn off heat, allowing spices to infuse into butter.
Divide yogurt between two plates and spread thickly across surface. Top with poached eggs, drizzle with spiced butter sauce and garnish with additional dill, flaky salt, freshly cracked pepper and a drizzle of olive oil. Serve immediately with crusty toasted bread.
Looking for more egg inspo? Find out how to make the perfect egg-in-a-hole!