Turkish Eggs (Cilbir)

Gather all ingredients and equipment: a small saucepan, a skillet, a whisk, a spatula, and serving plates.

Heat the small saucepan over medium heat and add the butter and olive oil; melt the butter completely.

Add the minced garlic to the melted butter‑oil mixture and sauté for about 30 seconds, until fragrant but not browned.

Stir in the paprika and cook for an additional 10 seconds, allowing the spice to release its aroma.

Reduce the heat to low and whisk in the plain yogurt, mixing until the sauce is smooth and homogeneous.

Season the yogurt sauce with salt and black pepper to taste, then let it gently simmer for 2–3 minutes, stirring occasionally; do not let it boil.

While the sauce simmers, heat a non‑stick skillet over medium‑high heat and add a small drizzle of olive oil.

Crack the eggs into the skillet and cook sunny‑side up for 2–3 minutes, until the whites are set but the yolks remain runny; keep the heat moderate to avoid over‑cooking.

Toast the bread slices to a golden brown, either in a toaster or in the same skillet after removing the eggs.

Place the toasted bread on serving plates, then spoon the warm yogurt sauce evenly over each slice.

Top each sauced toast with a fried egg, positioning the yolk in the center.

Drizzle the remaining butter‑garlic‑paprika mixture over the eggs, allowing the hot sauce to sizzle slightly.

Garnish with the chopped parsley for a fresh, herbal finish.

Serve immediately while the sauce is warm and the yolks are still runny.