Turkish Eggs (Cilbir)

1. Prepare the Yogurt:
   • In a bowl, mix the Greek yogurt with minced garlic and salt. Adjust the salt according to your taste. Set aside.
2. Poach the Eggs:
   • Bring a large pot of water to a simmer. Add the white vinegar if using (it helps the egg whites to set more easily).
   • Crack each egg into a small bowl.

1. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the water one by one. Poach for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.
2. Using a slotted spoon, carefully remove the poached eggs and place them on a plate lined with paper towels to absorb excess water.
3. Prepare the Seasoned Butter:
   • In a small saucepan, melt the butter over low heat.
   • Add paprika, red pepper flakes, and salt. Stir well until the spices are incorporated into the butter. Remove from heat.

1. Assemble the Turkish Eggs:
   • Spread the garlic-infused yogurt on a serving plate.
   • Place the poached eggs on top of the yogurt.
2. Drizzle with Seasoned Butter:
   • Drizzle the seasoned butter mixture over the poached eggs and yogurt.
3. Garnish and Serve:
   • Garnish with chopped fresh parsley.

Enjoy your Turkish Eggs (Cilbir) immediately. This dish is often served with warm bread on the side for dipping. It’s a flavorful and unique breakfast or brunch option.