Turkish Eggs with Garlic Yogurt

Instructions

1. 1

   Let the yogurt sit out while you start; stir in the grated garlic and a pinch of salt and spread it into 4 shallow bowls.

2. 2

   Bring a wide pan of water to a gentle simmer with the vinegar. Poach the eggs in two batches, 3-4 minutes each, for runny yolks.

3. 3

   Melt the butter in a small pan until foamy and lightly browned, then stir in the Aleppo pepper. Wilt the spinach in a teaspoon of the butter.

4. 4

   Set the spinach and 2 eggs on each bowl of yogurt, spoon over the red butter, and scatter with dill.

5. 5

   Serve with toasted bread for dipping. Cook eggs harder for kids who prefer firm yolks.