Çılbır (Turkish Poached Eggs with Yogurt)

Ingredients

• 4 adet büyük boy yumurta · 286 kcal
• 1 1/4 su bardağı süzme yoğurt · 159 kcal
• 1 yemek kaşığı tereyağı · 100 kcal
• 2 diş sarımsak, ezilmiş · 9 kcal
• 1 yemek kaşığı sirke · 3 kcal
• 1 tatlı kaşığı pul biber · 6 kcal
• Bir çimdik tuz · 0 kcal

Method

1. Bring the strained yogurt to room temperature, whisk with minced garlic and salt until smooth, then divide and spread onto serving plates.
2. Bring water and vinegar to a gentle simmer in a wide pot, create a soft whirlpool with a spoon, and slide the cracked eggs in one by one. Poach for about 3 minutes until the whites are set but the yolks remain runny.
3. Melt the butter in a small pan until it foams, then add the red pepper flakes and immediately remove from heat, letting the residual heat release the spice's aroma and color without burning.
4. Carefully lift the poached eggs with a slotted spoon, drain well, place them over the garlic yogurt, drizzle with the warm chili butter, and serve immediately.

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