Finely grate the garlic clove and add to the yogurt with a pinch of salt and stir togetherAllow the yogurt to come to room temperature for 15-20 minutes while you prepare the rest of the dish

Add olive oil to a small saucepan and heat over a low heat. Add the aleppo pepper flakes and heat for one minute to infuse the oil then turn the heat off

Bring a pot of water to a light boil. Reduce to medium heat, add the vinegar and stir through the water

Once the water returns to a gentle simmer and not boiling anymore, use a wooden spoon to stir the water rapidly in a clockwise direction to create a vortex/whirlpool

Crack one egg into a small bowl and ensure the yolk is intact. Gently pour the egg into the swirling vortex. You should see the egg white wrap around the egg

Move on to the second egg by creating another vortex and repeat the above step for the remaining eggs, moving in a clockwise direction so you know the order the eggs were dropped. *If needed, you can use a spoon to guide and separate the eggs from eachother while cooking

Cook for 3-4 minutes, depending on how runny you like the egg yolks. Using a slotted spoon, gently remove eggs in the order they were placed in the waterPlace eggs on a plate lined with a paper towel to remove excess water

To plate up, add the yogurt to the serving plates and use the back of a spoon to spread the yogurt to cover most of the plate, and create a slight concave base. Gently place the poached eggs on top of the yogurt then add a pinch of salt and drizzle with the aleppo pepper infused oilTop with fresh herbs and serve with crust bread and enjoy your delicious Cilbir - Turkish Eggs!