Turkish Eggs with Garlicky Yogurt

Turkish Eggs with Garlicky Yogurt
Ingredients:
For the Garlicky Yogurt Sauce:

1 cup plain Greek yogurt (full-fat is best for creaminess)
1-2 garlic cloves, minced (adjust to taste)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt and pepper, to taste
For the Poached Eggs:

4 large eggs
1 tablespoon vinegar (optional, for poaching)
Salt, for the water
For the Spiced Butter:

2 tablespoons unsalted butter
1 teaspoon ground paprika (or Aleppo pepper for more authentic flavor)
1/4 teaspoon ground cumin (optional, but recommended)
Fresh parsley or dill, chopped (for garnish)
To Serve:

Crusty bread, pita, or flatbread (for dipping)
Instructions:
1. Make the Garlicky Yogurt:
In a small bowl, combine the Greek yogurt, minced garlic, olive oil, lemon juice, and a pinch of salt and pepper.
Stir until the mixture is smooth and creamy. Set aside. This yogurt sauce will form the base for your eggs.
2. Poach the Eggs:
Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt and a splash of vinegar (this helps the egg whites hold together).
Crack one egg into a small bowl or ramekin, then gently slide it into the simmering water. Repeat with the other eggs.
Poach the eggs for about 3-4 minutes for runny yolks, or a little longer if you prefer your yolks firmer.
Use a slotted spoon to carefully remove the eggs from the water and place them on a plate lined with paper towels to drain.
3. Make the Spiced Butter:
In a small saucepan, melt the butter over medium heat.
Once the butter is melted and sizzling, add the paprika, cumin (if using), and a pinch of salt. Stir for about 30 seconds until fragrant and well combined.
4. Assemble the Dish:
Spread the garlicky yogurt mixture on a plate or shallow bowl, creating a bed for the poached eggs.
Carefully place the poached eggs on top of the yogurt, being gentle so the eggs don't break.
Drizzle the spiced butter over the eggs, and finish with a sprinkle of fresh herbs, such as parsley or dill, for garnish.
5. Serve:
Serve the Turkish eggs immediately with crusty bread, pita, or flatbread for dipping into the rich yogurt and spiced butter sauce.