Turkish Eggs (Cilbir) | Creamy and Spicy Breakfast

In a small saucepan, bring water to a boil for the poached eggs. Meanwhile, prepare the yogurt base: mix the Greek yogurt with olive oil, salt, pepper, and finely chopped dill. Add the crushed garlic, then mix thoroughly. Divide the yogurt into two bowls.

Prepare the poached eggs. When the water is simmering, add the vinegar. Crack an egg into a small bowl. With a spoon, create a whirlpool in the water, then carefully pour the egg into the center of the whirlpool, close to the water's surface. Cook in simmering water for exactly 3 minutes, so the yolk remains creamy. Repeat with the remaining eggs (it's best to cook one at a time, or use two separate pots).

Meanwhile, prepare the chili butter. In a small pan, melt the butter with a little oil. When it's hot and frothy, remove it from the heat and stir in the smoked paprika and chili flakes. Let it sit for 30 seconds for the flavors to infuse.