My spin on çılbır (Turkish eggs over yogurt) with preserved lemon and spiced brown butter! To make, mix about 1/2 cup Greek yogurt with 1 clove minced garlic and a pinch of salt. Spread on the bottom of a plate and top with 1-2 tbsp roughly chopped preserved lemon. Poach 2 eggs and then transfer to the plate. I usually bring water to a boil in a pan and slightly lower the heat. I crack an egg into a ramekin, add a splash of white vinegar to the water, and then swirl the water with a spoon. I then gently lower the egg out of the ramekin into the water. Cook until the whites have set but the yolks are still runny, just a few minutes. Remote with a slotted spoon. Melt about 1 tbsp butter in a small saucepan on medium heat, stir until butter has browned, and then remove from heat. Add a pinch of red pepper & a few dashes of smoked paprika, and mix together. Drizzle over the eggs and yogurt. Top with parsley and dill and some black pepper, and eat with toasted bread!
