Turkish Eggs (Çılbır)

Symptom check-in (specific to this meal)

• Vestibular migraine: woke up with head heaviness and mild motion sensitivity - needed soft textures and no sharp acidity

• POTS: morning weakness and slow-to-start circulation - protein + salt without a blood sugar spike

• Lupus: baseline fatigue, no joint pain - aiming for anti-inflammatory fats without heaviness

Disorder safety check

Condition	Works?	Notes
POTS	Yes	Protein + salt, no sugar spike
Lupus	Yes	Anti-inflammatory fats
Vestibular migraine	Yes	Warm, soft, low-acid

Ingredients (1 serving)

• 1 cup full-fat Greek yogurt

• 2 eggs

• 1½ Tbsp butter

• ½ tsp Aleppo pepper or mild chili flakes

• Salt, to taste

• Dried or fresh dill

• Optional: garlic (very lightly used)

How to make it (very detailed)

1. Prep the yogurt

1. Scoop yogurt into a bowl.

2. Add a pinch of salt and mix.

3. If using garlic, grate ¼ clove max and stir in.

4. Let yogurt sit at room temp while you cook the eggs - cold yogurt can worsen head pressure.

2. Poach the eggs

1. Bring a small pot of water to a gentle simmer (not boiling).

2. Add a splash of vinegar if desired.

3. Crack each egg into a small bowl.

4. Lower eggs into water one at a time.

5. Poach 3–4 minutes until whites are set but yolks are soft.

6. Remove with slotted spoon and drain briefly.

3. Make the chili butter

1. Melt butter in a small pan over low heat.

2. Add chili flakes and stir.

3. Let warm 30–60 seconds only - do not brown.

4. Remove from heat immediately.

4. Assemble

1. Spread yogurt into a shallow bowl.

2. Place poached eggs on top.

3. Spoon chili butter gently over eggs and yogurt.

4. Sprinkle with dill and a small pinch of salt.