TEN MINUTE TURKISH EGGS - a.k.a. Çılbır. Full recipe below with my tips for perfectly poaching your eggs!

Growing up in London, this was my favourite dish to order at Sunday brunch at Providores, a little cafe in Marylebone. It’s startlingly simple to whip up at home and it’s now a dish I make on regulation rotation for breakfast/ lunch and dinner because there is nothing quite like the combination of softly-poached eggs served over a bed of garlicky yogurt with a generous drizzle (downpour) of chilli butter. Oh and lots of bread of course for dipping!

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You could just as easily make this with soft-boiled eggs or fried eggs. For perfect poached eggs:

Bring a small pot of water to a gentle simmer (you should see bubbles at the bottom of the pan, not on the surface)

Stir in 1-2 tbsp vinegar.

Gently make e a “vortex” in the centre using a spoon or frother . Quickly slip your eggs into this whirlpool.

Cook for about 2-3 minutes until the egg whites are firm and the yolk (while thickened!) is still soft.

Remove the eggs with a slotted spoon and place onto a plate.

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Traditionally, Aleppo pepper is used for the chilli butter; but you can swap in regular chilli flakes too:

Melt a generous knob of butter (you can also use olive oil)

Stir in chilli flakes/ gochugaru/ paprika (a combination of all three works too!).

Let it sizzle for a few minutes on low heat (take care not to burn the spices)

Remove from heat

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For the yogurt, whisk together:

½ cup Greek yogurt/ hung curd

1-2 tsp minced garlic

Fresh dill/ parsley

Salt and pepper

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Assemble with a layer of the herby yogurt, followed by the poached eggs. Spoon the warm chilli butter on top.

Garnish with sesame seeds and more herbs. Serve with crusty bread / any bread of choice for dipping and DIVE ON IN!