Get ready to crack open the flavor in these Turkish eggs, also known as Cilbir!

Imagine a dish that combines the creamiest yogurt, the spiciest red pepper butter, and the runniest eggs – it’s a match made in heaven!

To start, you’ll need to make the yogurt spread. Grate in some garlic, mix it with pepper, salt, and a pinch of cayenne. Then, add in some chopped fresh dill and mix it all together. Set it aside at room temperature, because we’re just getting started!

Next up, it’s time to make the Aleppo butter. Melt some unsalted butter in a saucepan over medium heat, then add in some Aleppo chile flakes, smoked paprika, and ground cumin. Stir until the color is uniform, then turn off the heat and let those spices infuse.

Now, let’s talk about the parsley and jalapeño oil. Grind some parsley and jalapeño together in a mortar, then drizzle in some olive oil and season with salt. Stir it all together and set it aside, because we’re almost there!

It’s time to poach those eggs! Fill a large saucepan with 2-3 inches of water, bring it to a boil, then reduce the heat to medium-low. Crack an egg into a small bowl, then gently slip it into the water. Repeat with the remaining eggs and cook until the whites are firm and the yolks are thickened but not hard.

Now it’s time to assemble this masterpiece! Dollop the yogurt mixture onto a serving plate, then use the back of a spoon to spread it out and create ridges to catch that delicious oil. Drizzle some jalapeño oil on top, then add a poached egg and 1-2 spoonfuls of Aleppo butter. Sprinkle some sea salt on top and serve with toasted crusty bread for dipping.

And that’s it! A delicious Turkish egg dish that’s sure to become your new favorite breakfast. So go ahead, get cracking, and indulge in this flavorful delight!