Turkish Eggs (Cilibir)

1 cup labneh
Salt to taste
5 tbsp unsalted butter
4 large eggs, at room temperature
5 garlic cloves, thinly sliced
1 tsp chilli flakes
½ tsp smoked paprika
Fresh dill for serving
Toasted baguette for serving

Method
Add salt to the labneh, mix well and set aside.
Fill large saucepan three-quarters full with water on medium-high heat until the water is simmering.
Crack the first egg and transfer the egg to a small bowl. Repeat with the remaining eggs.
Gently slide each egg into the simmering water and cook, stirring occasionally and swirling eggs around in the pan – I like to cook two eggs at a time – until whites are opaque and set but yolks are still runny +- 2 minutes.
Use a slotted spoon to transfer eggs to another plate. Repeat the process with the remaining 2 eggs.
In a different saucepan combine the sliced cloves of garlic, and butter and cook over medium heat, swirling pan occasionally, until butter melts, foams, and is just starting to brown and garlic is golden about 5 minutes.
Add the chilli flakes, smoked paprika, and salt. Cook, swirling pan often until spices are fragrant and garlic is golden brown and crisp about 1 minute, remove from the heat.
Divide the labneh between 2 plates and spread it into an even layer. Top with poached eggs and a generous drizzle of the delicious spiced garlic butter, top with fresh dill and serve with toasted crusty bread. Enjoy!

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