Turkish Eggs (Cilbir)

Steps

1. Mix Greek yogurt with minced garlic, salt, and pepper; set aside or refrigerate.
2. Melt butter in a small pan over medium-low heat; add Aleppo pepper and paprika, stir to combine; set aside.
3. Strain each egg through a fine mesh sieve to remove loose whites, then place each into a small ramekin.
4. Heat about 2 inches of water in a wide pan; add apple cider vinegar.
5. Bring water to a simmer, then reduce heat to medium-low until just a few tiny bubbles remain.
6. Gently lower each ramekin with an egg into the water, spacing them out.
7. Poach eggs for 3 minutes for an oozy yolk.
8. Remove eggs with a slotted spoon and dab dry with a paper towel.
9. Dollop and smear half of the yogurt on each plate, place 2 poached eggs in the center.
10. Drizzle spiced butter sauce over the eggs.
11. Garnish with freshly chopped dill and parsley; serve immediately.