Turkish Eggs - Çilbir

Mix all the ingredients for the garlic yogurt in a bowl, spread it on a plate, and set aside for now.
Bring a small pot of water to a boil. Reduce heat to medium and keep the water at a gentle simmer.
Carefully crack an egg into a small fine mesh sieve over a small bowl and let the liquid part of the egg white drain. Then place the drained egg in a small bowl. → The poached egg will look more beautiful this way!
Using a spoon, stir the water to create a vortex. Immediately add the egg and cook for 3 minutes.
Remove the poached egg using a slotted spoon and transfer to a paper towel-lined-plate.
Repeat with the second egg.
In the meantime, warm the olive oil, smoked paprika, and red pepper flakes in a skillet over medium heat.
Arrange poached eggs on top of the garlic yogurt, drizzle with chili oil, and sprinkle with chopped dill and mint.
Hint: Turkish eggs should be served immediately. You can enjoy it as a low-carb breakfast on its own or serve it with fresh pita bread, Turkish pide bread, or a crusty bread of your choice.