Poached Eggs with Yogurt and Hot Red Pepper Sizzle

• 6 ounces sheeps, goats, or cows milk yogurt
• 1 garlic clove, peeled
• 1/2 teaspoon coarse salt
• 1 tablespoon white vinegar
• Kosher salt
• 4 very fresh eggs at room temperature
• 4 tablespoons ( 1/2 stick) unsalted butter at room temperature
• 1/2 teaspoon Marash or Aleppo pepper
• Pinch of sweet or hot paprika
• 2 small cazuelitas, porcelain remekins, or small gratin dishes

1. Drain the yogurt in a sieve lined with a paper towel for 30 minutes, until thickened.
2. In a small bowl, mash the garlic to a paste with the salt.
3. Add the yogurt and blend well.
4. Set aside at room temperature.
5. About 20 minutes before serving, put 2 small cazuelitas in a wide saucepan of water to cover.
6. Set over medium heat and slowly bring to a simmer.
7. Carefully transfer the cazuelitas to a doubled kitchen towel to drain.
8. Leave the pot of water on the stove.
9. Add the vinegar to the water and maintain at a simmer.
10. One by one, break an egg onto a saucer and slip into the water.
11. Cover the pot, turn off the heat, and poach the eggs until the whites are set but the yolks are still soft, about 2 1/2 minutes.
12. Carefully remove the eggs with a slotted spatula and place 2 eggs in each warm cazuelita.
13. Top each egg with one-quarter of the garlic yogurt.
14. Quickly melt the butter in a small conventional saucepan.
15. Add the Marash pepper and paprika and stir; the butter will turn bright red.
16. Drizzle the butter over each serving, leaving the paprika powder and pepper flakes behind in the saucepan.
17. Serve at once.

sheeps, garlic, coarse salt, white vinegar, kosher salt, eggs, butter, pepper, sweet, cazuelitas

Taken from www.cookstr.com/recipes/poached-eggs-with-yogurt-and-hot-red-pepper-sizzle (may not work)