Place the yoghurt on a mixing bowl, add the garlic, dill, lemon juice, salt and pepper, mix through and set aside. 

Place the butter and the oil in a saucepan on medium heat. Once the butter has melted, add the cayenne pepper, paprika, and chilli flakes. Cook until bubbles and turn off the heat.  

Bring a large saucepan with water to simmer. Add the vinegar.  

Crack each egg into a fine sieve to remove the excess water. Then add the egg to a bowl and carefully place the egg into the water.  

Cook for 3mins and remove using a slotted spoon. Place on a plate and keep warm. (cook 2 eggs at a time to not overcrowd the pan) 

Serve the eggs on top of the garlic yoghurt, drizzle with the spiced warm butter and garnish with fresh dill leaves. 

Serve with grilled or toasted Turkish bread.