Turkish Çilbir

Fill a medium saucepan with water and place over medium-high heat to bring to a boil.

While the water is coming to a boil, set a smaller pan over medium heat and add the olive oil. Let the oil warm up for a couple of minutes, then stir in the red-pepper flakes and cook until the flakes are sizzling, about five minutes. Remove from the heat.

In a medium bowl, combine the yogurt and garlic, then spread it in two low serving bowls, creating an indentation in the center of each. Drizzle with some of the chili oil.

Crack each egg into a ramekin.

Add the vinegar to the boiling water. Use a large spoon to stir the water in a circle, creating a vortex, then slip an egg into the center.

Reduce the heat to medium for a bare simmer and cook for about three minutes, until the whites are firm.

Use a slotted spoon to scoop out the egg and blot with a clean towel to dry.

Create another vortex in the simmering water and repeat with the other egg.

Top each yogurt bowl with a poached egg, a pinch of salt, and some torn fresh dill. Serve with toasted bread of choice.