Çilbir is a turkish recipe of poached eggs on a bed of tangy savory yogurt with a spicy chili oil on top. It's yummy and so comforting. Plus, it's not very time consuming to make.

The hardest part here is to not mess the poached eggs... Out of 4, only one turned out photo-worthy. They were all delicious but if like me, you take photos of your food, you'll want all the advice possible to achieve a perfect poached egg. I wrote them down in the recipe below.

Çilbir, turkish poached eggs and yogurt (serves 4) :

• 4 eggs
• 4 pita bread

For the yogurt :

• 400g greek yogurt
• 2 garlic cloves
• 1 tbsp chopped mint
• 1/4 tsp ground pepper
• 1/4 tsp salt

For the spicy oil :

• 50ml olive oil (or ghee)
• 1 tbsp smoked paprika
• 1 or 2 dried chilies

Heat the oil on medium heat in a small sauce pan, add smoked paprika and chopped dried chilies. Turn the heat off and let it infuse.

Mix the grated garlic, chopped mint, salt and pepper with the yogurt.

Fill a small pot with water and add a dash of white vinegar.

Create a swirl in the water with a spoon.

Crack the eggs one by one in a ramequin and drop them into the swirling water delicately. Water must be simmering, not hard boiling. Flip them over with a spoon delicately. Let them cook for 3 minutes.

Take the eggs out carefully with a slotted spoon and let them dry on a paper towel.

To serve, spread some yogurt in a plate. Add an egg, a drizzle of chili oil and a pita bread.

Bon appétit !