Spinach & Artichoke Çılbır (Turkish Eggs)

Add 2 tbsp olive oil to a pan on medium heat. Add the shallots, season with a pinch of salt, and cook for 3-4 minutes until they begin to brown. Add the garlic, and cook for a minute or so until fragrant.

Mix in the spinach, and cook for a few minutes until it’s cooked down. Mix in the artichoke hearts, and then transfer everything to a bowl along with Greek yogurt. Mix together until smooth, and transfer mixture to two shallow bowls, smoothing over the top.

In the same pan (cleaned) or a different pan, heat up a few inches of water. Crack the eggs into individual ramekins. Once the water is boiling, lower the temperature just slightly. Add a splash of white vinegar, and create a swirl with the water using a spoon. Carefully lower the eggs into the water, and cook for 3-4 minutes or until whites are set but yolks are runny. Remove eggs with a slotted spoon, letting excess water drip out. Transfer the eggs to the spinach and artichoke plates.

Heat up the remaining 1 tbsp olive oil in a sauce pan with aleppo pepper, mixing together until oil is red. Spoon over the eggs, and top with fresh parsley. Serve with toasted bread!