Turkish Egg, Egg

20250713 #breakfastdiary 1450, 27°C/cloudy It's been 5 years since I started this breakfast account. That's 60 months, or 1,826 days. Five summers, autumns, winters, and springs have gone by since then. 'You could tell what the seasons do and what time takes on' — I thought again of that line from Kim Ae-ran's short story collection. Spending the day quietly. Çılbır, or #Turkish egg, said to have been a favorite of 15th-century Ottoman sultans

2 eggs, 150g Greek yogurt, 1 clove garlic, 1t lemon juice, salt, pepper, 10g butter, 2t chili oil, 1 sprig parsley

1. Soft-boil the eggs. 2. Mix the Greek yogurt with minced garlic, chopped parsley stems, lemon juice, salt, and pepper. 3. Melt butter in a small pan, add chili paste, and simmer gently for about a minute. 4. Place the yogurt and eggs in a bowl and top with the butter chili paste from step 3 and a little chopped parsley leaf. Eat alongside toasted sourdough.