The first time I had cilbir — Turkish eggs — at a little cafe in Istanbul, I genuinely could not believe something this simple could taste this good. Yogurt, eggs, butter. That is basically it. The trick is the yogurt base. It is not cold yogurt from the tub — you beat it with raw garlic and a pinch of salt until it is smooth and creamy, then spread it on the plate warm. The poached eggs go on top, and then you make this incredible chili butter by melting butter with Aleppo pepper flakes until