Step by step

Method

4 steps

1. 1

   Make the yogurt base: stir 1½ cups thick plain yogurt (Greek or strained) with 1 grated garlic clove and a pinch of salt. Spread into a wide shallow bowl or two plates. Let it sit while you cook so it isn't ice-cold.

2. 2

   Poach 4 eggs: bring a saucepan of water to a gentle simmer (not a rolling boil), add a splash of vinegar. Slip eggs in one at a time; cook 3–4 minutes until whites are set and yolks are still runny. Lift with a slotted spoon onto a paper towel. (Or soft-fry/sunny-side in a little butter 3–4 minutes.)

3. 3

   Make chili butter: melt 2–3 tablespoons butter in a small skillet over medium. Add 1 teaspoon Aleppo pepper or paprika (plus pinch of chili flake if you want heat) and optional ½ teaspoon cumin. Swirl 30–60 seconds until the butter foams and smells nutty-spicy — don't burn it.

4. 4

   Nestle eggs on the garlicky yogurt. Spoon the red butter all over. Finish with dill or parsley and warm pita or crusty bread for scooping. You want runny yolks over cool garlicky yogurt under spicy butter — not hard eggs on plain cold yogurt with plain melted butter.