Turkish Eggs

Ingredients

• 1 cup Greek yogurt
• 1 finely grated garlic clove
• kosher salt and ground black pepper (to taste)
• 4 large eggs
• 1 tablespoon white vinegar (or apple cider vinegar)
• 4 tablespoons unsalted butter
• 2 teaspoons Aleppo pepper
• 1 teaspoon paprika
• chopped fresh herbs for garnish (dill, parsley, mint, etc)

Steps

1. 1

   Make the garlicky yogurt. In a small bowl, stir together the yogurt, garlic, salt and pepper. Set aside.

2. 2

   Make the spiced butter sauce. Heat a small pan over medium-low heat, and add the butter. Once the butter is melted, add the Aleppo pepper and paprika, and stir for a minute. Turn off the heat.

3. 3

   Prepare the eggs. Crack each egg into a small strainer over a bowl and let the watery egg whites drain, leaving the firmer egg whites around the yolk. After each egg has drained, pour it into a small ramekin.

4. 4

   Make the poached eggs. Heat a medium (and preferably wide) pot of water over medium heat, until simmering. Add the vinegar and stir. Reduce the heat to medium-low, until there's just a few bubbles on the bottom of the pot and gently pour each ramekin with an egg in the water, spaced several inches apart. Cook the eggs for 3 minutes (note: see timing on poached eggs in the notes below). After the eggs have cooked, remove them with a slotted spoon and place then on a paper towel-lined plate.

5. 5

   Make the Turkish eggs. Add the garlicky yogurt to a plate, top with poached eggs, and drizzle the spiced butter sauce on top. Finish with a sprinkle of finely chopped fresh herbs.