Grate the garlic finely into the yogurt, add chopped dill, a little chili, olive oil, salt and pepper, then thoroughly mix. Distribute the yogurt evenly onto two plates and keep them aside. (Ensure you begin with yogurt at room temperature. This will enhance the enjoyment of the end dish, as using cold yogurt from the fridge can chill the poached eggs).

Heat a medium saucepan of water until it gently simmers. Add one tbsp of vinegar. Meanwhile, crack an egg into a small ramekin or cup. Gently ease the egg into the simmering water. The egg whites will wrap around the yolk as they cook. Allow the egg to cook for 3-4 minutes until the whites turn opaque. Use a slotted spoon to delicately lift the egg from the water, letting it drain on a plate lined with a paper towel. For serving, place 1-2 eggs in the garlic yogurt on each plate.

In a small saucepan over medium high heat, add and melt the butter until it begins to bubble. Swiftly whisk in the Aleppo pepper and smoked paprika and stir for about 20-30 seconds until it releases its fragrance. Remove from the heat promptly and drizzle the chili oil directly over the eggs and some around the outside.

Season with sea salt and finish by garnishing with chopped fresh dill. Serve with the crusty homemade bread that you made using my recipe of course.