Poach the eggs. This is how I do it: Bring plenty of water to a boil. Add a splash of vinegar and swirl with a spoon until you have a mini maelstrom. Crack the eggs into the swirling water and leave to simmer until firm on the outside but with a very runny yolk, 3-4 minutes. Remove with a slotted spoon.
Meanwhile, make Aleppo butter by melting butter in a small pan or pot on medium/low heat. Add pul biber or paprika, stir well and take off the heat.
Serve the eggs on top of the yoghurt, topping with Aleppo butter and a little salt (I use flaky sea salt). Serve immediately.
Tips & notes
Add a small garlic clove, crushed to a paste with a little salt with a pestle and mortar, to the yoghurt for a slightly different flavour.
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