Turkish Eggs

Whisk together the yogurt, garlic, lemon juice, salt, and pepper in a bowl, cover it, and set it aside.

Fill a medium saucepan with water and bring it to a boil over medium-high heat. Turn the heat down to low and let it come to a simmer. Stir in the vinegar.

Place a fine mesh strainer over a small bowl, crack an egg, and let the excess egg whites drop through. Transfer it into a ramekin. Repeat for the rest of the eggs.

Place a sheet of paper towel on a large plate and set it aside.

Stir the simmering water to create a vortex, carefully drop the egg in the middle, and cook for 3 to 3 ½ minutes. Remove the egg using a slotted spoon and transfer it to the paper-towel lined plate. Repeat for the rest of the eggs.

Melt the butter in a small skillet. Add the Urfa chili pepper and salt. Cook for 15-20 seconds until the butter starts to foam and sizzle.

Spread half of the yogurt sauce on a plate. Add two poached eggs on top and drizzle with the chili butter sauce.

Garnish with fresh parsley or chopped dill; sprinkle with a pinch of salt and pepper to taste. Repeat for the second serving. Serve immediately while still warm.