Çilbir: Turkish Eggs on Garlicky Yoghurt

• 4tbsp full-fat greek yoghurt
• ¼ clove garlic
• Lemon zest
• Salt
• ¼ red chili pepper
• 5gr pine nuts
• Parsley 
• 2 eggs

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Toasted garlic bread:

• 2 slices of sourdough bread
• ½ clove of garlic
• 1tbsp butter

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Chilli - paprika butter:

• 1tbsp unsalted butter
• 1tsp smoked paprika
• 1/2tsp dried chilli flakes
• 1/4tsp salt

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1. Add boiling water to a small saucepan and boil your eggs for 6,5 minutes. Transfer them into an ice-cold water bath and set aside
2. Chop your chilli pepper and parsley and set aside. Then, roast your pine nuts in a dry frying pan over medium heat. Be careful not to burn them! 
3. In a medium bowl, add your yoghurt, lemon zest & a good pinch of salt. Grate your garlic on top and mix to combine. Place your yoghurt in a serving dish and set aside
4. In a clean frying pan, melt your butter and toast your sourdough slices on both sides until crispy and golden brown. When the slices are still warm, rub the toast using the cut side of your piece of garlic. Set aside once done. 
5. Time to get on with the chilli butter topping. In a small saucepan, melt your butter. Once melted, add the rest of your ingredients and mix till combined
6. Time to assemble! Peel your boiled eggs and slice in half, and place on top of your yoghurt. Next, add your butter mixture to your dish and finish with the parsley, fresh chilli and toasted pine nuts. Serve with the toasted bread and enjoy! 

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