Turkish eggs: poached eggs with yogurt and Aleppo chili butter

Melt the unsalted butter with the Aleppo chili flakes.

Season the Greek yogurt with salt and a little olive oil, mix, taste and set aside.

Slice the chives moderately thin.

Let the butter melt and foam without letting it brown; season with a little salt and let the chili infuse until the butter turns bright red.

Bring salted water to a simmer, then lower the heat until it barely stops simmering.

Break each egg into a strainer to drain off the loose watery white.

Tip the eggs carefully into the water and swirl with a slotted spoon so they do not stick and keep a rounded shape; cook until the yolks are still loose.

Dollop the yogurt in the middle of the plate and make a nest with the back of a spoon.

Lift each egg out, blot it on a napkin and set it on the yogurt.

Spoon the chili butter over, scatter chives and a little flaky sea salt; serve with bread for dipping.

Stored chili butter sets in the fridge; rewarm about 10 seconds in the microwave or about a minute on the stovetop.