InstructionsReset

1. Gather the ingredients.
2. Make the yogurt spread: Place the yogurt in a medium bowl. Grate the garlic directly into the yogurt. Add the lemon zest, juice, dill, salt, and pepper. Stir to combine. Set aside.
3. Make the spiced butter sauce: Melt the butter in a small saucepan or skillet over medium-low heat, swirling the pan occasionally, until the butter turns light golden color and foamy, about 2 minutes.
4. Continue to cook the butter until most of the bubbles subside, it smells nutty, and turns a light brown-hazelnut color, about 3 more minutes. Remove from the heat. Stir in the Aleppo pepper and cumin. Transfer to a bowl and set aside.
5. Poach the eggs: Bring a large pot of water to a boil over high heat. Stir in the vinegar. Reduce the water to a simmer (around 180 to 190 F).
6. Crack an egg into separate small bowls, ramekins, or measuring cups. Gently lower the egg into the simmering water, holding the bowl just above the surface of the water to let the exterior of the egg set as it slides in.
7. Poach until the whites are firm and yolk is set, but still soft, 2 to 3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined-plate. Repeat with the remaining eggs.
8. To assemble, divide the yogurt between two shallow bowls or plates, creating a well in the center. Place two poached eggs into each, then spoon as much of the spiced butter sauce over top as you like. Sprinkle with herbs and flaky sea salt. Serve with Turkish bagels or toasted bread to mop up all the flavors.