Turkish Eggs (Çılbır) | Protein-Rich Breakfast

First, prepare the yogurt: Stir the Greek yogurt smooth with the finely chopped fresh dill, pressed garlic clove, and a pinch of salt. Set aside to allow the flavors to develop.

In a large pot, bring about 2-3 liters of water with the spirit vinegar to a boil. Once the water boils, reduce the heat so it's just gently simmering. Carefully crack an egg into a small bowl. Use a spoon to create a gentle swirl in the water and carefully slide the egg into the center. Poach the egg for about 3-4 minutes until the egg white is set but the yolk is still runny. Remove with a slotted spoon and briefly quench in cold water. Repeat the process for all eggs.

Melt the butter in a small pot or pan until it is liquid. Stir in the sweet paprika powder and chili flakes and heat briefly until the butter takes on a beautiful red color. Caution: Do not let it burn!