Çılbır

Fill a pot with water and set over medium heat. Add white vinegar at a ratio of about 50 ml per 1 liter of water. Bring to a gentle simmer.

While the water is heating up, mix the Greek yogurt, garlic, and salt together in a bowl. The yogurt should be at room temperature. Set it aside.

Melt the butter in a small saucepan over low heat. Once fully melted, add the chili pepper, stir gently, remove from the heat, and let it infuse.

Crack the eggs one by one into separate small bowls. Gently slide the eggs into the simmering water. Poach the eggs for 3 to 4 minutes until the whites are set and the yolks remain runny.

While the eggs are cooking, spoon the garlic-yogurt mixture onto serving plates, spreading it out slightly with a spoon.

Remove the cooked eggs with a slotted spoon and let any excess water drain off. Place the poached eggs directly on top of the yogurt.

Drizzle the eggs with the aromatic chili butter. Sprinkle with fresh herbs for a pop of freshness and color.