Turkish eggs

Ingredients

• 1 cup (240 g) full-fat Greek yogurt
• 1 small garlic clove, finely grated
• 1–2 tbsp extra-virgin olive oil
• Pinch of salt
• 2 large fresh eggs
• 1 tbsp white vinegar (for poaching water)
• 3 tbsp unsalted butter
• ½ tsp Aleppo pepper (or mild chili flakes)
• ¼ tsp smoked paprika (optional)
• Fresh dill or flat-leaf parsley, roughly chopped
• Warm crusty bread or toasted sourdough
• Lemon wedges (optional)