This recipe puts a spicy twist on the traditional Turkish egg dish, Çilbir, by using spicy chili labneh instead of regular garlicky yogurt. It features poached eggs, chili brown butter, and is topped with fresh dill, lemon zest, and hot honey.
1. Prep your base: Add labneh to a shallow bowl or plate and spoon to create an inner pocket for the eggs.
2. Make your chili brown butter: In a small pan, add butter. Once melted, add chili flakes, constantly tossing around to infuse the butter with the chili as it browns, about 2 minutes. Set aside to cool.
3. Poach the eggs: Bring a saucepan or sauté pan filled with water + 1 tbsp salt to boil, then reduce to simmer. Carefully crack two eggs into the simmering water (it's easier to crack the egg in a ramekin first), and let cook until whites are set, about 5 minutes.
4. Assemble: Carefully remove poached eggs with a slotted spoon and place on top of labneh. Spoon chili brown butter on top. Top with lemon zest, dill, and hot honey as desired. Dig in with lots of bread!
