Turkish eggs are absolutely delightful and you should try them!

Poach the eggs: Fill a large pot 2/3 of the way with water, and bring to a gentle boil. While water is heating up, crack each egg into separate small bowls or ramekins. Keeping the water at a high simmer, add salt and vinegar. Using a cooking spoon, create a vortex in the water, then gently lower in the cracked eggs. Allow to cook for 3 minutes, then remove each egg with a slotted cooking spoon. Make the chili butter: In a small pot over medium heat, melt the butter. Add in olive oil, red chili flakes, and paprika and mix to incorporate. Prepare yogurt mixture: Add minced garlic and flaky sea salt to the room temperature yogurt and mix well. Assemble: Place poached eggs on top of the yogurt mixture, then drizzle chili butter on top. Garnish with flaky sea salt, fresh chives, and dill. Enjoy with warm, crusty bread!