1 garlic clove
1 3/4 cups whole-milk yogurt
4 poached eggs
4 tablespoons butter
1 teaspoon Aleppo chili flakes
1/2 teaspoon paprika
Salt and freshly ground black pepper
Mint leaves (optional)
Pide or pita bread, for serving
Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.
Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.
To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.
Drizzle with chili butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra color and texture. Serve with bread.