Çılbır (Turkish Poached Eggs on Garlic Yogurt)

Transfer the Greek yogurt to a bowl, add the finely grated garlic and salt to taste, stir well, and let stand at room temperature for 10 minutes.

In a wide saucepan, heat 1500 ml of water until it barely simmers, pour in the vinegar, and lower the heat so the water just trembles.

Crack each egg into a separate cup. Using a spoon, create a gentle whirlpool in the water and carefully slide the eggs in one by one at its center; poach for 3–4 minutes, until the whites are set but the yolks remain runny. Lift the eggs out with a slotted spoon and let them drain.

Melt the butter in a small skillet over low heat, stir in the Aleppo pepper, and warm for 20–30 seconds, taking care not to let the pepper burn.

Divide the garlic yogurt between two plates, top each with two poached eggs, and drizzle with the hot Aleppo pepper butter.

Serve the çılbır immediately with bread.