Turkish Poached Eggs Twist

Method

1. Prepare the garlic yogurt by combining the garlic yogurt with a pinch of red pepper flakes and letting it rest at room temperature for 10 minutes so the flavors meld together.
2. Bring a shallow pan of water to a gentle simmer over medium heat, then carefully slide in the poached eggs one at a time and cook for 3 to 4 minutes until the whites are fully set but the yolks remain soft.
3. While the eggs poach, melt the red pepper butter in a small saucepan over medium-low heat for 2 to 3 minutes, stirring continuously until it turns a deep, fragrant red.
4. Spread the garlic yogurt evenly across two serving plates, creating a thick base layer for the eggs.
5. Lift the poached eggs from the water, drain them well, and place two eggs on top of the garlic yogurt on each plate.
6. Drizzle the warm red pepper butter generously over the poached eggs and finish with the remaining red pepper flakes before serving immediately.