Turkish Eggs with Whipped Yogurt

Ingredients

• 1 cup (230 g) plain Greek yogurt, 2%
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1 garlic clove
• 2 1/2 tsp (13 ml) lemon juice
• 1 slice (40 g) whole-grain bread
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 3/4 tsp (2 g) Aleppo pepper (or chili flakes) and paprika
• 2 (100 g) large eggs
• 2 tbsp (8 g) dill and parsley
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Take the yogurt out of the fridge while you set up. Çılbır is served on yogurt at room temperature, not cold.
2. Beat the yogurt with the cottage cheese, garlic, lemon juice and salt until it is smooth enough to spread, and pool it on a warm plate. Toast the bread while it stands.
3. Warm the oil gently with the Aleppo pepper and paprika until it turns red — thirty seconds, no more, or it burns and goes bitter. Poach the eggs in barely simmering water for three minutes, until the whites are set and the yolks still runny.
4. Set the eggs on the yogurt, spoon the red oil over, scatter the herbs, and eat with the toast.