Çilbir Recipe

In a medium bowl, combine the Greek yogurt, chopped dill, grated garlic, lemon juice, olive oil, kosher salt, and black pepper. Whisk until smooth and well incorporated. Taste and adjust salt or lemon if needed. Set aside at room temperature while you prepare other components so flavors mellow and garlic softens (about 10–15 minutes).

In a small skillet over low-medium heat, melt the unsalted butter with 1 tsp olive oil. Once melted and foaming lightly, reduce heat to low and stir in the sweet paprika, smoked paprika, dried mint (if using), red pepper flakes, and fine salt. Cook for 30–45 seconds while stirring — do not let it burn. Remove from heat and keep warm. The butter will infuse with the spices; set aside.

Bring a wide, shallow saucepan with 6 cups of water to a gentle simmer (small bubbles, not a rolling boil). Add 1 tbsp white vinegar to the water and stir to distribute.

Crack each egg into a small bowl or ramekin so you can slide it gently into the water. Using a spoon, stir the simmering water to create a gentle vortex and slide one egg into the center; repeat for remaining eggs, spacing them so they don't touch. Alternatively, poach two at a time if your pan is smaller.

Poach the eggs for 3–3.5 minutes for runny yolks and set whites. For slightly firmer yolks, cook 4 minutes. Use a slotted spoon to lift an egg and gently touch the white to check doneness.

Remove eggs to a paper towel-lined plate to drain briefly and sprinkle lightly with the fine salt.

While eggs poach, arrange the cucumber slices and halved cherry tomatoes in a small bowl. Toss with a pinch of salt and a squeeze of lemon if desired. Stir in chopped parsley, mint, and sliced scallions. Keep chilled or at room temperature until plating.

Preheat a skillet or grill pan over medium-high heat. Brush both sides of each bread slice lightly with olive oil. Toast the bread 1–2 minutes per side until golden and crisp; finish in oven at 350°F (175°C) for 3 minutes if you prefer fully warmed-through slices.

To plate: spread about 3/8 cup (roughly 2–3 tbs) of the garlicky dill yogurt across each toast or onto a shallow serving plate if sharing. Arrange the warm toasted slices where desired.

Place 1 poached egg atop each portion of yogurt (or 2 eggs if plating family-style). Spoon the warm spiced butter over the eggs so it pools onto the yogurt — the butter should sizzle gently on contact and create a glossy, paprika-orange finish.

Scatter the cucumber and tomato-herb mix around and over the eggs. Sprinkle the flaky sea salt and extra cracked black pepper. Garnish with microgreens or extra dill and a lemon wedge on the side for squeezing.

Serve immediately: cut into the eggs so the yolk runs into the yogurt and toast. Enjoy with the remaining toast on the side.