Turkish Eggs in 20 Minutes

Instructions:

1. In a small mixing bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and salt. Fold in the fresh dill.
2. Spread the yogurt mixture evenly onto two shallow bowls or plates, using the back of a spoon to create a slight well in the center.
3. Bring a medium saucepan of water to a bare simmer and stir in the white vinegar.
4. Crack an egg into a fine-mesh strainer to remove watery whites, then gently slide it into the simmering water. Poach for 3 minutes until whites are opaque and center remains wobbly.
5. Remove eggs with a slotted spoon and drain briefly on a paper towel.
6. In a small skillet, melt the butter and olive oil over medium heat until foaming. Stir in the Aleppo pepper and cumin.
7. Place poached eggs atop the yogurt base and drizzle the sizzling spiced butter over the top.