Turkish Eggs

Ingredients

• 1 cup Greek yogurt
• 1-2 finely grated garlic cloves
• 2 tbsp minced fresh dill
• ¼ cup olive oil
• 6 tbsp unsalted butter
• 2 tsp Aleppo pepper
• 1 tsp sweet or smoked paprika
• 2 tbsp white distilled vinegar
• 4 large eggs
• Coarse salt and freshly cracked pepper to taste
• Fresh mint, finely minced (optional)
• Toasted bread for serving (optional)

Instructions

1. In a small bowl, mix the yogurt with salt and pepper. Set aside.
2. In a separate small bowl, mix the dill and olive oil. Set aside.
3. In a medium saucepan, melt the butter over low to medium heat. Stir in the Aleppo pepper and paprika, cook for 1 minute, then turn off the heat and set aside.
4. Heat a medium to large pot of water over low-medium heat until at a strong simmer with bubbles breaking the surface. Pour in the vinegar.
5. Crack the eggs into a strainer to drain off the watery, loose egg whites from the firmer whites.
6. Add the eggs one at a time to the water, keeping them a few inches apart. For over-easy, cook for 90 seconds to 2 minutes. Add 30-45 seconds more for over-medium, or 2 more minutes for over-hard.
7. Transfer the poached eggs to paper towels to drain excess water.
8. Spread the garlicky yogurt on a plate and drizzle with some dill oil. Place the eggs on top and gently season with salt and pepper. Drizzle with the Aleppo pepper butter sauce and garnish with optional fresh mint.
9. Serve immediately with optional toasted bread for dipping.