Çilbir (Turkish Eggs With Yogurt)

Preparation

1. Step 1

   Bring a medium saucepan of water to a simmer over medium heat.

2. Step 2

   Prepare the garlic yogurt: In a small bowl, stir together the yogurt and garlic. Divide between two shallow bowls, using the back of a spoon to spread it out.

3. Step 3

   In a small saucepan or skillet, heat the butter or olive oil over medium. Add the Aleppo pepper and stir until fragrant, about 30 seconds; remove from heat.

4. Step 4

   Crack the eggs into four separate small bowls. Add the vinegar to the simmering water. (You want the water to be at a low simmer, with very small bubbles rising to the top. Reduce the water temperature to medium-low if need be.) Using a slotted spoon, give the water a swirl, then gently add one egg at a time, trying to space them evenly apart. (Swirling the water helps the egg whites form tight, round nests as they cook.) Cook the eggs just until the whites are cooked through, 2 to 3 minutes.

5. Step 5

   Using the slotted spoon, transfer 2 eggs to each bowl of yogurt, lifting out one at a time and dabbing underneath the spoon with a folded paper towel to remove excess water.

6. Step 6

   Season the eggs with salt and pepper, then drizzle with the spiced butter and sprinkle with herbs, if using. Serve with bread.