Meal Prep-Friendly Turkish Eggs (Çilbır)

Instructions

1. Add in the Aleppo pepper and cook another 30 seconds or so, until the pepper has bloomed and the butter is toasty and brown. Remove from heat and pour butter mixture into a bowl then place in the fridge.
2. In a medium bowl, add the yogurt and dill. Finely chop or microplane the garlic in. Season with salt and pepper and stir to combine. Transfer to an airtight container or mason jar and store in the fridge.
3. In a medium skillet, melt the butter. Add Aleppo pepper or chili flakes and continue to cook, swirling the pan often until the butter is just starting to brown.
4. Once the butter is firm but still malleable, dollop it onto a piece of plastic wrap or parchment paper, wrap it up and roll into about a 4-inch log. Refrigerate until solid.
5. Once butter is solid, slice into 8 equal pieces and store in an airtight bag.
6. When ready to make a serving of breakfast, fill a small pot about halfway up with water and bring water to boil over medium-high heat.
7. While water is coming to a boil, add two slices of chili butter to a small bowl or jar and microwave until melted and warm. Set aside.
8. Add 1/2 cup of the yogurt mixture to a plate or shallow bowl.
9. Once water is just starting to boil, turn the heat down to medium and add 2 eggs.
10. Poach eggs for 3 minutes then remove them to a paper towel-lined plate with a slotted spoon.
11. Place eggs on top of yogurt mixture and drizzle over the chili butter. Serve with toasted bread for dipping.