Turkish Cilbir (Poached Eggs with Garlicky Yogurt)

In a small bowl, combine the yogurt, minced garlic, and 1/4 teaspoon of salt. Stir well and set aside to allow the flavors to meld.

Fill a medium saucepan with about 3-4 inches of water. Add a pinch of salt to the water and bring it to a gentle simmer over medium heat. The water should have small bubbles, not a rolling boil.

Carefully crack each egg into a separate small ramekin or bowl. This helps maintain their shape when poaching.

Gently slide each egg, one at a time, into the simmering water. Poach for 3-4 minutes for soft, runny yolks, or longer for firmer yolks. Remove the eggs with a slotted spoon and drain any excess water.

While the eggs are poaching, melt the unsalted butter in a small saucepan over low heat. Once melted, stir in the Aleppo pepper flakes and cook for 30 seconds until fragrant, being careful not to burn the butter.

Divide the garlicky yogurt evenly between two shallow bowls. Create a slight well in the center of the yogurt.

Carefully place two poached eggs into the well of yogurt in each bowl.

Spoon the warm spiced butter over the poached eggs and yogurt.

Garnish generously with fresh chopped dill and serve immediately with crusty bread for dipping.