Dairy-Free Turkish Eggs (Çılbır)

Ingredients

• 2 cups Coconut Yogurt
• 2 cloves Garlic
• 4 large Eggs
• 1 tablespoon White Vinegar
• 3 tablespoons Olive Oil
• 1/2 teaspoon Red Pepper Flakes
• 2 tablespoons Fresh Dill
• to taste Salt
• to taste Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 cups of Coconut Yogurt with the 2 cloves of Garlic, minced. Add salt and black pepper to taste. Stir the mixture until it is well combined, then set the bowl aside.
2. 2Fill a medium saucepan with 7.62 cm of water and add the 1 tablespoon of White Vinegar. Place the saucepan over medium-high heat and heat the water until it reaches a gentle simmer, approximately 93°C. Do not let the water boil vigorously.
3. 3While the water heats, carefully crack each of the 4 large Eggs into its own separate small bowl or ramekin. Once the water is gently simmering, carefully slide each egg from its bowl into the water. Poach the eggs for 3 to 4 minutes, or until the egg whites are completely set and opaque, but the yolks remain liquid and runny.
4. 4While the eggs are poaching, heat the 3 tablespoons of Olive Oil in a very small saucepan over low heat, maintaining a temperature between 93.33°C and 121.1°C (93°C to 121°C). Add the 1/2 teaspoon of Red Pepper Flakes and cook for 1 minute, or until the flakes become fragrant and slightly darkened. Be careful not to let them burn.
5. 5Using a slotted spoon, carefully remove the poached eggs from the simmering water, allowing any excess water to drain off. Briefly place the eggs on a plate lined with a paper towel to absorb extra moisture. To serve, divide the seasoned coconut yogurt mixture evenly among four plates, spreading it into a base layer. Gently place one poached egg on top of the yogurt on each plate. Drizzle the chili-infused olive oil over the eggs and yogurt, then sprinkle the 2 tablespoons of Fresh Dill over the top.

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