Turkish Eggs with Yogurt and Spicy Butter

Fill a small saucepan with water and bring it to a boil. Meanwhile, prepare the yogurt base: mix the Greek yogurt with olive oil, salt, pepper, and finely chopped dill. Add the crushed or finely grated garlic and mix the composition well.

Prepare the poached eggs. When the water starts to simmer gently, add the vinegar. Crack an egg into a small bowl. Create a whirlpool in the water with a spoon and slowly pour the egg in, just above the water's surface. Cook over very low heat for 3 minutes for a perfect texture (set whites and runny yolk).

Repeat the process for the other eggs. It is recommended not to cook multiple eggs at once in the same saucepan; you can use two pots simultaneously to speed up the process.