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Turkish Poached Eggs with Labneh
1/2 cup labneh or Turkish yogurt
1/2 a medium clove garlic, or to taste, finely crushed
2 large eggs
1-2 tablespoons salted butter, to taste
generous pinch ground Aleppo chili or paprika
salt
extra-virgin olive oil
parsley, chopped
sumac
METHOD
Bring a medium pot of water to a simmer and stir in two pinches of salt. In a small bowl, combine the labneh with the crushed garlic and mix together. Spread onto a plate and set aside.
Crack an egg onto a strainer and swirl to remove any loose egg white. Place the egg in a small bowl and repeat with the other egg. Set aside. This step will allow the eggs to hold their shape while cooking.
Melt the butter in a small saucepan over medium-low heat and add a generous pinch of ground Aleppo chili or paprika. Simmer for a minute and turn off the heat.
Reduce the heat of the water to the lowest setting and gently drop each egg into the pot. For best results, drop the egg as close to the water as possible.
Use a cooking spoon to gently stir the water around the eggs for 4 minutes. Remove each egg using a slotted spoon and place onto the labneh spread.
Drizzle with the melted chili butter, olive oil, parsley, and sumac. Enjoy right away with a crisp and warm peace of bread.
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