Step 1: Prepare the yogurt

Mix the yoghurt with crushed garlic and salt in a large bowl. We added lemon zest to the mixture ourselves, but this is not necessary.
Divide the yoghurt over 4 plates and smooth it out with the rounded side of a spoon. Set aside.

Step 2: Poach the eggs

Watch this video for tips for a perfect poached egg.
Break the eggs into individual bowls. Set aside. For a perfectly poached egg, use a small sieve (see video).
Bring a pan with plenty of water and vinegar to the boil. Stir vigorously so that a vortex is created in the center. Slide the eggs one at a time into the center of the pan; don't poach more than 2 at a time.
Poach the eggs for 3 minutes or until the whites are set and the yolks are still soft.
Remove the eggs from the pan with a slotted spoon and let them drain on kitchen paper.

Step 4: Make the spicy chili butter

Melt the butter in a saucepan, stir in the pul biber and let it bubble for 1 minute. Remove the pan from the heat and set aside.

Step 5: Serve the Cilbir

Divide the poached eggs over the yoghurt, drizzle with the butter and sprinkle with the parsley. Serve with Turkish bread.

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