Çılbır: Turkish Poached Eggs with Spiced Butter and Garlicky Yogurt

In a small bowl, combine the Greek yogurt, minced garlic, and 0.25 teaspoon of salt. Mix well and spread evenly onto two serving plates.

Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add 1 teaspoon of salt and 1 tablespoon of white vinegar (optional, helps eggs hold shape) to the water.

Carefully crack each egg into a separate small ramekin or bowl. Gently slide each egg into the simmering water, one at a time.

Poach the eggs for 3-4 minutes for runny yolks, or 5 minutes for soft-set yolks. Use a slotted spoon to carefully remove the eggs from the 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.

Place two poached eggs on top of the garlicky yogurt on each plate.

Drizzle the warm spiced butter over the eggs and yogurt.

Garnish with fresh chopped dill and serve immediately with crusty bread.