Mix the yogurt with the minced garlic, salt, and minced fresh dill. Taste and adjust the seasonings to your preference.

Spoon the yogurt on two plates.

Make the poached eggs. In a large pot, bring water to a boil and add 1 tbsp of white wine vinegar. Turn the heat down to medium-low (so that the water is only gently simmering). Using a large spoon, swirl the water to create a small vortex. Then, take each egg, crack it into a small bowl, and then slowly and gently tip the egg from the bowl to the center of the vortex in the pot. Cook for about 3-3.5 minutes until the whites have set and are firm and the yolks are runny. Remove the eggs from the water (using a slotted spoon) and drain them on a paper towel. Add a pinch of salt to the eggs while still hot.

Place the eggs on the bed of yogurt (two on each plate in the center of the plate).

In a small pan, melt the butter and add the pul biber/sweet Aleppo pepper spice (or the paprika spice if you can’t find the Aleppo pepper). Saute the spices for 15-20 seconds.

Spoon the butter sauce over the eggs and yogurt.

Optionally, garnish with fresh dill.