Turkish Eggs (Cilbir) with Pomegranate Chili Oil

For the Poached Eggs:

• 4 Farmer’s Finest Free Range Eggs
• Simmering water

For the Yogurt Base:

• 1 cup full-fat Greek yogurt
• 1 garlic clove, finely grated
• Zest of 1/2 a lemon
• Salt, to taste

For the Spiced Chili Butter:

• 3 tbsp butter
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp Aleppo pepper (or red pepper flakes)
• ¹/₂ tsp smoked paprika
• ¹/₂ tsp sumac
• 1 tsp pomegranate molasses
• Salt, to taste

For the Garnish:

• 1 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped

1. Bring a large pot water to a low boil (just above simmering. In the meantime, crack your Farmer’s Finest Free Range Eggs into a fine-mesh sieve, and allow some of the whites to drain off. Carefully add the eggs to the water, and cook for 3-4 minutes. Remove with a slotted spoon to a paper towel.
2. Make the chili butter: melt the butter and olive oil together in a pan over medium heat. Add the Aleppo pepper, smoked paprika, sumac and salt. Toast for about 30 seconds. Add the tomato paste and pomegranate molasses, and stir until heated through. Set aside.
3. Add yogurt, lemon zest, and grated garlic to a bowl, along with some salt. Mix thoroughly. To assemble: Spread the yogurt-garlic mixture on two plates or large bowls. Carefully place the eggs on the yogurt. Drizzle the chili butter over the eggs. Sprinkle with your choice of herbs (mint, dill and parsley suggested).
4. Serve with crusty, thick toast, and enjoy!