Çilbir (Turkish Eggs)

Ingredients

• 3 tablespoons sesame seeds
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• Pinch of caraway seeds
• 1/2 cup extra-virgin olive oil
• 4 medium garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked sweet paprika
• 1/2 teaspoon ground Marash chile (see Note)
• 1 cup crispy fried onions (such as French’s)
• 2 cups plain whole-milk strained (Greek-style) yogurt
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt, plus more to taste
• Pinch of ground white pepper
• 1 (6-inch) pita round, torn into 1-inch pieces
• 2 tablespoons unsalted butter, divided
• 8 large eggs
• Fresh thyme leaves, for garnish
• 1 teaspoon ground sumac (such as Spicewalla)

Steps

1. Heat sesame seeds in a small skillet over medium, stirring constantly, until seeds begin to pop and turn a pale blond color, about 3 minutes. Remove from heat, and transfer to a small bowl. Add coriander, cumin, and caraway seeds to skillet; cook over medium, stirring constantly, until fragrant, about 45 seconds. Coarsely grind spices using a spice grinder or mortar and pestle. Set aside.
2. Heat oil in a small saucepan over medium. Add garlic and salt; cook, stirring constantly, until oil becomes fragrant, about 4 minutes. Remove from heat, and stir in paprika, Marash chile, and ground spices. Using your hand, lightly crush fried onions; add to saucepan, and stir. Transfer chile crisp to a heatproof dish, and let cool to room temperature, uncovered, about 1 hour.
3. Preheat oven to 375°F. Whisk together yogurt, lemon juice, salt, and white pepper in a small bowl.
4. Spread pita in an even layer on a parchment paper–lined baking sheet. Bake in preheated oven until golden brown and crispy, about 8 minutes. Remove from oven, and reduce temperature to 140°F to warm plates for serving.
5. While plates are warming, melt 1 tablespoon butter in a large nonstick skillet over medium-high. Crack 4 eggs into skillet, and sprinkle with additional salt to taste. Cook until egg whites are firm and yolks are runny, about 5 minutes. Transfer to warm plates. Repeat cooking process with remaining 1 tablespoon butter, remaining 4 eggs, and salt to taste.
6. Spread yogurt mixture evenly on each of 4 plates, and top each with 2 eggs. Spoon 1 tablespoon harissa chile crisp, or more if desired, around eggs on each plate, reserving remaining chile crisp for another use. Top each serving with a few pieces of toasted pita. Sprinkle with fresh thyme leaves and ground sumac.