An easy and savory breakfast
Peel the garlic cloves and press them through a press into the yogurt. Stir into the yogurt together with the salt.
Melt butter over medium heat in a small saucepan.
Add Acı Pul Biber and stir to combine.
Remove pot from heat and let cool slightly. Don't let it cool too long as the butter will become firm again.
Boil 3 L of water in a pot.
Mix vinegar essence with water.
Turn down the temperature, the water should just simmer.
Add salt and vinegar.
Stir the water with a wooden spoon so that a swirl is formed in the center.
Crack an egg into a soup ladle and let it slide into the water. The swirl will cause the egg white to wrap around the yolk, for this keep stirring gently with the wooden spoon.
Perfect cooking time is 3 to 3 1/2 minutes.
Remove poached egg with a slotted spoon and place on a paper towel to drain. Poach one egg at a time until all 4 are poached.
Remove the dill from the stems and chop roughly. Set aside.
Place yogurt in two bowls.
Add poached eggs on top and drizzle with chili butter.
Garnish with chopped dill and grind salt over the top.