Çılbır

Take the yoghurt out of the refrigerator 15 minutes before you start, so it is not ice-cold. Crush the garlic with a pinch of salt into a smooth paste, which spreads evenly through the yoghurt. Stir it into the yoghurt until smooth, taste and add more salt if needed. Spoon the yoghurt into two shallow bowls or onto two plates and set it aside.

• yoghurt300 g
• garlic1 clove
• saltto taste

Bring the water to a gentle simmer in a wide pan, with small bubbles rising but no rolling boil, and stir in the vinegar. Crack each egg into a cup first. Stir the water to make a gentle swirl and slide in the eggs one at a time. Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Lift out with a slotted spoon and drain on a cloth.

• egg4
• water1 L
• vinegar1 tbsp

While the last egg cooks, or just after, melt the butter in a small pan over medium heat for about 2 minutes, until it foams and starts to smell nutty. Take it off the heat at once, stir in the pul biber and leave it for 15 seconds. The residual heat colours the butter red and releases the flavour of the spice without scorching it.

• butter40 g
• pul biber1 tsp

Set two poached eggs on each bed of yoghurt. Spoon the hot pul biber butter over the eggs and the yoghurt, so that it pools in red streaks. Serve straight away, with warm bread for scooping. The contrast between the cool yoghurt and the hot butter is the point of the dish, so do not let it wait.