Turkish Poached Eggs with Yogurt and Chili Butter (Çılbır)

In a small bowl, combine the Greek yogurt, minced garlic, and 1/4 teaspoon of salt. Stir well and spread the mixture evenly onto two shallow serving plates.

Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon of white vinegar and a pinch of salt. Bring the water to a gentle simmer over medium heat; do not let it boil vigorously.

Carefully crack each egg into a separate small ramekin or bowl. Gently slide each egg into the simmering water, one at a time. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny.

While the eggs are poaching, melt the unsalted butter in a small skillet over low heat. Once melted, add the Aleppo pepper flakes and cook for 1 minute, stirring occasionally, until fragrant and the butter is lightly browned.

Using a slotted spoon, carefully remove the poached eggs from the water, allowing any excess water to drain. Place two poached eggs on top of the garlicky yogurt on each serving plate.

Generously drizzle the chili-infused butter over the eggs and yogurt. Garnish with fresh chopped dill and serve immediately with crusty bread for dipping.