Heat up a heavy bottomed skillet over medium heat filled with water. Let it come to a slight simmer then reduce the heat slightly so it is not simmering anymore. Add in the vinegar

Crack each egg into individual small bowls and carefully pour the eggs into the water

Using a slotted spoon scrape the bottom of the pan under the egg so that it does not stick

While the eggs are cooking make the chili oil. Melt the butter and oil over high heat until bubbling. Add in the red pepper flakes and paprika. As soon as you add the spices turn off the heat and set aside

Also while you’re waiting for the eggs make the yogurt mixture. In a bowl combine the yogurt, minced garlic, lemon juice, salt, and pepper together. Add into a shallow bowl and spread evenly

Cook the eggs until the whites are not clear but still have a little jiggle to them. You don’t want to overcook the yolk either so make sure that it has a jiggle to it and not hard boiled

Once they are cooked (takes about 5 minutes) use a slotted spoon to remove them from the water and put on a plate with paper towels. Liberally sprinkle with salt and pepper

One the eggs have dried off add them to the plate with the yogurt, give a good drizzle of the chili oil, add some chopped fresh dill, and serve with pita

Prepare to be in Turkish heaven!