Step 1

In a small bowl mix the yogurt, salt, and pepper. Set it to the side.

Step 2

In a separate small bowl, mix the dill and oil, and place them on the side.

Step 3

In a medium-sized saucepan, add the butter and heat over low to medium heat until it’s melted. Stir in the Aleppo pepper and paprika, stir, and cook for 1 minute. Turn off the heat and set it to the side.

Step 4

Heat a medium to large-sized pot of water over low-medium heat or until it is at a strong simmer and some bubbles break the surface. Pour in the vinegar.

Step 5

Crack the eggs into a strainer to drain off the watery, loose egg whites from the firmer egg whites.

Step 6

Add the eggs one at a time to the water, keeping them a few inches apart. For over-easy, which I like, cook it for 90 seconds to 2 minutes. Add 30 to 45 seconds more for over medium, then add 2 more minutes for over hard.

Step 7

Set them to the side on paper towels to drain any excess water.

Step 8

Add the garlicky yogurt to a plate and drizzle on some of the dill oil. Add the eggs, and gently season with salt and pepper. Drizzle on some of the Aleppo pepper sauce and finish with optional fresh mint.

Step 9

Serve with optional toasted bread for dipping.