Turkish Eggs (Cilbir)

In a bowl, mix Greek yogurt with minced garlic and a pinch of salt. Let it come to room temperature while preparing other components.

Fill a large saucepan with water and bring to a gentle simmer. Add white vinegar to help the egg whites set.

Crack each egg into a small bowl or ramekin for easy poaching.

In a small saucepan, melt butter over medium-low heat. Add paprika and Aleppo pepper, stirring for 30 seconds until fragrant. Remove from heat.

Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach for 3-4 minutes for runny yolks.

While eggs poach, divide the garlic yogurt between two serving plates, spreading it in a shallow well.

Using a slotted spoon, carefully remove each poached egg and briefly touch to a paper towel to remove excess water.

Place 2 poached eggs on top of each yogurt bed.

Drizzle the spiced butter generously over the eggs and yogurt.

Garnish with fresh dill and an extra sprinkle of Aleppo pepper.

Serve immediately with warm Turkish bread or pide for dipping.