Çılbır (Turkish Poached Eggs with Yoghurt)

Bring the yoghurt out of the fridge at least 45 minutes before you start, but ideally 1 hour. This is to allow the yoghurt to come to room temperature.
In warm weather, 30 - 45 minutes will do.
Crush, mince, pound or finely chop the garlic.
Tip out the yoghurt into a bowl and whisk in the salt, pepper and crushed garlic with a fork, or honestly, a spoon will work too. Taste it and add a little more salt if you want.
Set this aside.

Read the article above on how to poach eggs, and how long.
Bring a small - medium saucepan of water to a simmer with the vinegar, on medium or medium-low heat. The water has to be at least 5cm/2 inches deep.
While waiting for the water to simmer, crack each egg into a small bowl, ramekin or tea cup.
If your eggs are "old", please read the article above on how to poach eggs. Mine weren't the freshest, so I strained them with a strainer (see video).
When the water is simmering, reduce the heat to its lowest setting.
Lightly swirl the water to create a whirlpool. Then gently drop an egg in the middle of the whirlpool, and leave to poach for 2-4 minutes.
2 minutes will give you super runny eggs and a soft white, read article on how long to poach.
If your eggs are super fresh, you can skip the whirlpool and poach 2 eggs at a time if you're comfortable.
When the egg is done poaching, gently lift out with a slotted spoon and drain on a plate lined with kitchen paper.
After a minute, transfer the poached egg onto a warm plate. It may stick to the kitchen paper if left too long.
Repeat with the other eggs.

Do this when your last egg is poaching, or when all the eggs are done poaching, if you don't like multitasking.
Heat the olive oil and butter on low heat in a small frying pan. Stir to help the butter melt.
As soon as the butter is half melted, take it off the heat and stir to fully melt and mix.
Stir in the pul biber and set aside. Start with ½ a tablespoon. Add more if you fancy. I use the whole amount.

Divide the yoghurt into 2 shallow serving bowls. Using the back of a spoon, create shallow grooves in the yoghurt by going around in circles. This will allow the spiced oil to settle.
Carefully, pick up the poached eggs one at a time, and lay them down, 2 to a bowl.
Drizzle the spiced oil all over, as much or as little as you want.
If your oil's gone too cool and you see a little butter solids, just reheat for a few seconds.
Finish off with herb of your choice, some freshly ground black pepper, and if you like a tiny pinch of sumac all over.
Serve immediately with some bread.

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