Cilbir

1: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper and salt. Add dill and mix thoroughly. Set aside at room temperature.

2: Melt butter in a saucepan over medium heat, heat until bubbles begin to burst. Add chili flakes and paprika. Stir until color is uniform. Turn off heat and let spices infuse.

3: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer.

4: Crack an egg into a small bowl, then gently slip the egg into water, holding the bowl just above the surface of the water. Repeat with remaining eggs.

5: Cook eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.

6: Immediately transfer poached eggs to the prepared yogurt on a plate and drizzle with the prepared chili butter. Garnish with fresh dill. Serve with your favorite rustic bread.