Çılbır

1. Crush the garlic with a pinch of salt into a smooth paste, stir it thoroughly through the yogurt, and set the bowl somewhere warm so it loses its fridge chill while you work; cold yogurt against hot eggs is the most common misstep here.
2. Fill a wide saucepan with about 8 cm of water, add the vinegar, and bring it to a bare simmer where only a few small bubbles rise to the surface, never a rolling boil that would tear the eggs apart.
3. Crack each egg into a small cup, swirl the simmering water into a gentle whirlpool, then slide the eggs in one at a time and poach for 3 to 4 minutes until the whites are fully set and opaque but the yolks stay soft and runny.
4. Lift each egg out with a slotted spoon and rest it briefly on a clean towel to drain off the poaching water so it does not thin the yogurt underneath.
5. Melt the butter in a small pan over medium heat until it foams and just begins to smell nutty, then pull it off the heat and stir in the Aleppo pepper and paprika so the butter turns a deep red without the spices scorching.
6. Divide the garlicky yogurt between four shallow bowls and spread it into a wide pool, then nestle two drained poached eggs into the center of each.
7. Spoon the warm paprika butter generously over the eggs and yogurt, scatter with dill, season with salt and pepper, and serve at once with toasted crusty bread for dipping.

You'll use: Saucepan · Pan