Cilbiry Eggs
Çılbır is a Turkish dish of poached eggs on a bed of yogurt with butter, chili, and herbs over the top. I make something similar but fry the egg and mix the chili into the butter in the pan.
Allow this to be the motivator for you to buy aleppo pepper if you don't have any.
This is pretty quick and serves one, but easily adjustable for more.
Ingredients
2 eggs Butter and/or olive oil Yogurt (1/4 cupish?) 1 garlic clove (optional) Aleppo pepper (or paprika in a pinch if it's not available) Cumin Herbs (dill, parsely, mint, or a combination) Pita or bread
Instruction
Melt a mixture of butter and olive oil (a little more than you normally would for egggs) in a small pan over medium high heat. Once the butter is foaming crack 2 eggs in. When the eggs are mostly set, flip them and remove the pan from heat. In about 30-60 seconds the white will be set but the yolk remains runny.
While (or before, if you're worried about timing) the eggs fry, get the plate ready. Use a smallish one that will hold the eggs somewhat tightly. Put a dollop or 2 of yogurt in the center and sprinkle a little salt on top. If you'd like it's nice to microplane a garlic clove on top of this. Take a spoon, mix the salt and garlic in a bit, and using the back of the spoon spread the yogurt out to an even layer on the plate. Chop the herbs.
When the eggs are done, use a spatula to remove them from the pan and place it on the bed of yogurt. The butter and oil left in the pan are your sauce: add a little more if you'd like more. Add 2 pinches of aleppo pepper and cumin to the butter and let it bloom for about 10 seconds. Use a rubber spatula to get the sauce out and pour it over the eggs.
Top with herbs, eat with pita or bread.