This is my take on Cilbir or Turkish eggs. The hearty dish consists of thick, garlicky yogurt, layered with poached eggs and a hot Aleppo chili butter and herbs served with flatbread on the side. My recipe uses Tomato Achaar in place of Aleppo chili for the heat. The recipe works perfectly with soft boiled eggs as well.
Ingredients (serves 4)2 cups Greek yogurt
MethodIn a pot, heat up water for the eggs.