Turkish Eggs with Yogurt and Chili Crisp (Çılbır)

Chef notes

Çilbir, pronounced “jill-bur,” is an old Ottoman dish, dating back at least 600 years. If you ask for it in Turkey, it will be poached eggs with yogurt and a pepper-infused butter, but we (of course) needed to make our own version. I like fried eggs instead of poached, and instead of the pepper butter, we created a Turkish take on the amazing Chinese condiment chili crisp. We make an oil out of Aleppo chilies and add crispy onions, garlic and spices. Be sure to make a whole recipe (or even double it) because you’ll want to put it on everything — eggs, fish, vegetables, meat — or eat it straight out of the bowl!