Poached Eggs in Yogurt (Turkish Cilbir)

Poached eggs atop garlic and dill-infused yogurt is a perfect dish to sop up with warm bread.

1 cup plain full-fat Greek yogurt
1 Tbsp. fresh dill, finely chopped
2 cloves garlic, mashed into a paste
sea salt
black pepper, freshly ground
½ cup white vinegar
4 eggs
3 Tbsp. butter
1 tsp. Aleppo pepper

To Serve:
warm pita or country bread

Stir yogurt, dill, garlic, salt, and pepper in a bowl. Divide between 2 plates and set aside.

Boil a 4 qt saucepan of salted water. Reduce heat to medium and add vinegar; using a slotted spoon, swirl water to create a whirlpool. Crack 1 egg at a time into a bowl and slide egg into water; poach until white is firm but yolk is still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels to drain; divide between plates.

Melt butter in an 8" skillet over medium-high heat. Stir in Aleppo pepper and salt; drizzle over eggs.

Serve with warm bread.

Makes 2 servings.