Çilbir (Turkish Eggs)

To make the butter sauce

1. Heat the butter in a small pan until it bubbles then begins to turn a little brown. Remove from the heat and quickly add the Aleppo pepper and olive oil. Shake to stir a little then set aside while you complete the dish.

For the eggs

1. Heat a small saucepan with water until boiling. Reduce the heat to low so that it stops bubbling. Add the vinegar.Break the eggs into a small bowl or cup - you can put both in the same cup, they won't stick together.Using a spoon, carefully create a whirlpool with the water. With the water still spinning, gently ease in the eggs. Let them spin in the whirlpool until they stop. Ensure the water isn't bubbling and let the eggs cook for 3-4 minutes without any stirring.When cooked, the white will be firm and the yolk still runny inside. Take out each egg with a slotted spoon and rest on paper towels briefly.

For the yoghurt

1. While the eggs are poaching, whisk together the yoghurt, garlic and ¼tsp salt. Using a microwave, heat the yoghurt in 10-15 second bursts, whisking after each burst for about 30 seconds in total until it's just luke warm.Alternatively, place the yoghurt in a ceramic bowl over a small pan of simmering water and stir until the yoghurt is luke warm.

Arranging the Çilbir

1. Spread the yoghurt over the bottom of a shallow bowl and then top with the eggs. Drizzle over 1-2 tbsp of the butter sauce and a final light sprinkling of salt & pepper.Optional: scatter over a little fresh parsley or dill. Serve warm with plenty of breads to help soak up the delicious sauce.