1- First of all, put your all ingredients on your work table. Then, prepare your garlic yogurt first (for about 10, 15 minutes before the poaching the eggs) and bring to the room temperature. In a small bowl, beat the yogurt with garlic very well. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let your yogurt mixture reach the room temperature.
2- Then, fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the your first egg. As the egg spins and the white sets around the yolk, stir the water ready for the next one. Then, poach each egg for 2-3 minutes so that the yolk remains soft.
3- While the eggs are poaching in a small pan, quickly put your butter (or pour the olive oil) in another small pan and stir in the red pepper flakes (or chili flakes), dried mint, A pinc of salt and ground black pepper over medium to high heat. Stir and let the red pepper flakes infuse to butter (or olive oil) for a few minutes, then turn the heat off.
4- Then, lift the eggs out of the water with a slotted spoon and place them over a couple of sturdy paper towels, to drain the excess moisture. Then gently place them over to the garlic yogurt spread.
5- Then, drizzle the red pepper flakes infused butter over the poached eggs. Serve immediately with Turkish pita (pide) bread or crusty bread or Turkish sesame bagel by the side. Also our shepherd’s Salad with cucumbers, tomatoes, spring onions would go well with this delicious dish.