Turkish Eggs Cilbir in 20 Minutes

Instructions:

1. Whisk the Greek yogurt, minced garlic, lemon juice, and salt in a bowl until completely smooth. Leave at room temperature for 10 minutes to prevent thermal shock when adding hot eggs.
2. Bring a pot of water to a gentle simmer and stir in the white vinegar. Crack each egg into a fine-mesh strainer first to remove thin whites, then gently slide the eggs into the water. Cook for 3 minutes for a liquid center, then remove with a slotted spoon and pat dry on a paper towel.
3. In a small skillet, melt the butter and olive oil over medium heat. Once the butter foams and smells nutty, whisk in the Aleppo pepper and cumin, then remove from heat immediately to allow residual heat to finish the infusion.
4. Spoon the garlicky yogurt onto two shallow plates, using the back of the spoon to create a well in the center. Nestle two poached eggs into each well and drizzle generously with the hot chili butter.