Turkish Eggs (Çılbır) | Creamy Oriental Breakfast

First, prepare the yogurt base: mix the Greek yogurt with the finely chopped fresh dill, crushed garlic, and a pinch of salt. Divide into two bowls.

In a large pot, bring 2-3 liters of water to a boil, then add the vinegar. Once boiling, reduce the heat so the water is just simmering. Crack the eggs one by one into a small bowl, stir the water to create a vortex, and carefully slide the egg into the center of the vortex. Cook for 3-4 minutes, then remove and place in cold water. Repeat with the remaining eggs.

Melt the butter in a small pan, then stir in the ground paprika and chili flakes. Heat only until the aroma of the spices is released; do not burn them.