About this recipe

Cilbir is a stunning Turkish dish of silky poached eggs nestled in a cloud of garlicky yogurt and drizzled with a vibrant, paprika-spiced brown butter. A staple of Ottoman cuisine, it has gone viral for good reason — the combination of warm, runny yolks melting into cool, tangy yogurt and fiery red butter is as dramatic as it is delicious. Perfect for a leisurely weekend brunch, it comes together in under 30 minutes and looks like something straight off a restaurant menu.

Instructions

1. 1

   In a small mixing bowl, combine the Greek yogurt, grated garlic, lemon juice, and fine sea salt. Stir well until smooth and creamy. Taste and adjust seasoning. Divide the Greek yogurt between two wide, shallow serving bowls and spread it out into an even layer using the back of a spoon. Set aside at room temperature — the Greek yogurt should not be cold when the eggs go on top.

2. 2

   Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over ^[medium heat]. Add the white wine vinegar. Crack each egg individually into a small cup or ramekin. Once the water is barely simmering (small bubbles, not a rolling boil), stir the water gently to create a slow swirl, then slide one egg at a time into the center. Poach 2 eggs at a time for 3 to 3.5 minutes for a runny yolk, or up to 4 minutes for a slightly firmer set. Remove with a slotted spoon, blot dry on a paper towel, and place 2 eggs on top of the Greek yogurt in each bowl. Repeat with remaining eggs.

3. 3

   While the second batch of eggs poaches, melt the butter in a small saucepan over ^[medium heat]. Swirl the pan occasionally and cook until the butter turns golden and smells nutty, about 2 to 3 minutes. Remove from heat and immediately stir in the aleppo pepper flakes and sweet paprika. The butter will sizzle and turn a deep, vibrant red. Work quickly — the residual heat blooms the spices perfectly.

4. 4

   Spoon the hot spiced butter generously over the poached eggs and Greek yogurt in each bowl, letting it pool and swirl into the white Greek yogurt. Scatter fresh dill over the top and finish with a pinch of flaky sea salt. Serve immediately with plenty of toasted crusty sourdough bread for scooping up every last bit.