Turkish style eggs with garlicky whipped ricotta and burnt chili butter

Author Notes

The magic of warm runny eggs and cold, creamy yogurt whipped with ricotta, served with spicy burnt butter, will blow your mind.
Many serve these for breakfast, but usually never together. And most people consider yogurt and eggs as mutually exclusive breakfast items.
But there’s this traditional Turkish dish called çilbir that consists of poached eggs served over garlicky yogurt. But while I love a good poached egg, they’re a bit tricky to pull off on a weekday. With this recipe you'll turn your breakfast or lunch into a magical dish.
But it’s not just the combination of eggs and yogurt that makes this recipe so special. I've put a spin on the classic and combined yogurt with creamy ricotta and a pinch of za'atar. Although the key to really good Turkish eggs however, is the burnt chili butter. Mine is a mix of butter with olive oil, chili flakes and smoked paprika. Pretty simple, but it really packs in the flavor. One of the best sauces you can spoon over eggs.
Serve with a golden toast fried to a crisp in butter. So addictive.
A delicious egg dish, perfect for busy mornings or lunches, but even better for late nights! —Anna Chwistek | Serving Dumplings