Cilbir

Ingredients

• ½ cup full-fat Greek yogurt
• 2 cloves garlic cloves, minced
• ¼ teaspoon kosher salt
• 3 tablespoons unsalted butter
• ½ teaspoon red pepper flakes (Aleppo or Turkish if available)
• ½ teaspoon sweet paprika
• 4 eggs large eggs
• 1 tablespoon white vinegar
• 4 cups water
• 1 tablespoon fresh cilantro or parsley, finely chopped
• 1 to taste crusty bread for serving

Instructions

1. 1

   In a small bowl, stir together 0.5 cup Greek yogurt, 2 minced garlic cloves, and 0.25 teaspoon kosher salt. The yogurt should taste garlicky and well-seasoned — taste and adjust as needed. Set aside at room temperature.

2. 2

   Pour 4 cups of water into a medium saucepan and bring to a gentle simmer over medium-high heat. Add 1 tablespoon of white vinegar — the acid helps the egg whites set cleanly without shredding. Lower the heat to medium so the water is just barely simmering, with small bubbles rising gently from the bottom; aggressive boiling will tear the eggs apart.

3. 3

   While the water heats, set a small skillet over medium heat. Add 3 tablespoons of unsalted butter and let it melt, swirling occasionally, for about 2 minutes. Watch carefully — the butter will foam, then the milk solids will settle to the bottom and turn golden brown. You should smell a nutty, toasted aroma. The moment it smells nutty and looks amber-colored, remove the pan from heat. Pour the brown butter into a small bowl, leaving most of the browned solids at the bottom (discard them or save them for another use). Stir 0.5 teaspoon red pepper flakes and 0.5 teaspoon sweet paprika into the warm brown butter.

4. 4

   Create a whirlpool in the simmering water by stirring it vigorously with a spoon, then gently crack one large egg into the center of the whirlpool. The spinning water helps wrap the white around the yolk. Immediately repeat with the remaining 3 eggs, spacing them apart in the water. The whirlpool slows, so you don't need to whirl again.

5. 5

   Poach the eggs undisturbed for 3 to 4 minutes — the whites should be set and opaque, while the yolks still jiggle slightly when you gently nudge an egg with a spoon. Use a slotted spoon to lift each egg out of the water, letting excess water drain back into the pan. Gently set the egg on a paper towel for just a moment to absorb any lingering water.

6. 6

   Divide the garlicky yogurt between two shallow bowls or plates, spreading it into a small bed. Arrange 2 warm poached eggs on top of the yogurt in each bowl.

7. 7

   Drizzle the warm spiced brown butter over and around the eggs, allowing some to pool on the yogurt. Sprinkle with 1 tablespoon of finely chopped fresh cilantro or parsley. Serve immediately with crusty bread for scooping up the yogurt and soaking up the butter — the contrast of creamy yogurt, silky egg yolk, and nutty brown butter is the magic of this dish.

Tools you’ll need

• small bowl
• medium saucepan
• small skillet
• slotted spoon
• spoon for stirring
• paper towels
• shallow bowls or plates

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