Turkish Eggs

Instructions

1. Prepare the yogurt base
   In a medium bowl, mix the Greek yogurt with minced garlic, chopped dill, a pinch of salt, and freshly ground black pepper. Stir well to combine. Divide the yogurt mixture between serving bowls and spread it into an even layer. Set aside at room temperature while you prepare the rest of the dish.
2. Poach the eggs
   Bring a large pot of water to a gentle simmer. Add the white vinegar and a pinch of salt. Create a gentle whirlpool in the water with a spoon, then carefully crack each egg into a small cup and slide it into the swirling water. Poach for 3-4 minutes for runny yolks. Using a slotted spoon, carefully remove each egg and place on a paper towel to drain excess water.
3. Make the spiced butter
   In a small saucepan, melt the butter over medium heat until it begins to foam. Add the Aleppo pepper (or paprika and red pepper flakes), ground cumin, and smoked paprika. Swirl the pan and cook for about 1 minute until the spices are fragrant and the butter has taken on a reddish hue. Remove from heat immediately to prevent burning.
4. Assemble the dish
   Place the poached eggs on top of the yogurt in each serving bowl. Drizzle the spiced butter generously over the eggs and yogurt. Sprinkle with additional fresh dill and a pinch of Aleppo pepper or paprika for garnish.
5. Serve immediately
   Serve the Turkish eggs right away while still warm, with slices of toasted sourdough or crusty bread on the side for dipping into the creamy yogurt and runny egg yolks.