Preparation

There's something deeply satisfying about cooking just for yourself at odd hours. This Turkish-inspired breakfast-for-dinner dish became my go-to when I lived alone in a tiny apartment, craving something that felt indulgent without the fuss of a full production.

Preparation

1. Mix the Greek yogurt with minced garlic and a pinch of salt. Let it sit at room temperature while you prepare everything else.
2. Bring a small pot of water to a gentle simmer and add the white vinegar. Create a gentle whirlpool with a spoon.
3. Crack the egg into a small bowl, then gently slide it into the whirlpool. Poach for 3-4 minutes until the white is set but the yolk remains runny.
4. While the egg poaches, melt the butter in a small pan until it just begins to foam. Remove from heat and stir in the Aleppo pepper and smoked paprika.
5. Toast your bread until golden and crispy.
6. Spread the garlic yogurt on a shallow bowl, create a small well in the center, and carefully place your poached egg in it using a slotted spoon.
7. Drizzle the spiced butter over everything, garnish with fresh dill, and serve with the toasted bread.

Solo Chef's Tip: Make extra garlic yogurt and keep it in the fridge for up to three days. It's incredible on everything from grilled vegetables to leftover roasted chicken.