Start your day with Turkish eggs. Eggs, poached to perfection, placed on top a garlic yogurt sauce with a Turkish Aleppo pepper and brown butter sauce.
Mix Greek yogurt, crushed garlic and salt, and place it top of double boiler, or in heatproof bowl sitting over few inches of water in a sauce pan.
Gently heat the yogurt, stirring constantly, to body temperature (or around 80 degrees). Do not overheat – it will curdle very quickly. Stir it, and once warmed, let it sit over warm water (but remove from heat).
Melt butter in small skillet, and warm until just lightly browned. Add olive oil and Aleppo pepper, and remove from heat.
Poach the eggs, 3-4 minutes, using the method of your choice. (I bring 1-2 inches of water to a boil in a saute pan or shallow sauce pan, and add 2 teaspoons distilled vinegar. Crack the eggs, and put them into a cup or ramekin. When the water is gently simmering, stir with a spoon to create a whirlpool, and gently pour the egg into the center of the whirlpool. Cook 3-4 minutes. Remove with a slotted spoon and drain briefly on a paper towel.)
Spread the yogurt on the bottom of a serving dish, and gently place the poached eggs on the yogurt. Drizzle the browned butter, oil and Aleppo pepper mixture over the eggs and yogurt.