Cilbir Turkish Poached Eggs

To prepare the yogurt spread, combine yogurt in a medium-sized bowl and incorporate minced garlic. Mix until well combined. Add a pinch of black pepper, salt, and cayenne pepper to taste. Introduce chopped fresh dill into the mixture and stir until it's fully incorporated. Allow the spread to sit at room temperature for a short while.

To create Aleppo butter, melt butter in a saucepan over medium heat. Continue heating until tiny bubbles start to form on the surface. Add a blend of chile flakes, paprika, and cumin. Stir until the colors have blended together uniformly. Remove the saucepan from the heat source and let the spices infuse for a few minutes.

To prepare parsley and jalapeño oil, grind chopped fresh parsley and diced jalapeño together in a mortar. Drizzle olive oil over the mixture, adding a pinch of salt to taste. Stir until everything is well combined.

To poach eggs, fill a large saucepan with 2 to 3 inches of water and bring it to a boil. Reduce the heat to medium-low, add a splash of vinegar, and maintain a gentle simmer in the water. Crack an egg into a small bowl before gently placing it into the water, holding the bowl just above the surface of the water. Repeat this process with the remaining eggs. Cook until the egg whites are firm and the yolks have thickened slightly but not fully, taking around 2 1/2 to 3 minutes. Remove the eggs with a slotted spoon, gently pat them dry on a kitchen towel, and place them onto a warm plate.

Dollop the yogurt mixture onto serving plates. Use the back of a spoon to spread it evenly, carving ridges into the top to catch the oil. Drizzle some parsley and jalapeño oil over the yogurt spread. Top it with poached eggs and 1 to 2 spoonfuls of Aleppo butter. Finish by sprinkling a pinch of sea salt on top.