Turkish eggs (cilbir) with zucchini fritters

• 2 large eggs
• 240 ml Greek yogurt, at room temperature
• 1 clove garlic, minced
• 30 ml butter
• 5 ml Aleppo pepper or smoked paprika
• Fresh dill and mint for garnish
• 2 medium zucchini, grated
• 120 ml flour
• 1 egg (for fritters)
• 60 ml crumbled feta cheese
• Salt and black pepper to taste
• Olive oil for frying
• 15 ml vinegar, for poaching

1. Prepare the fritters: Squeeze all excess moisture from the grated zucchini. Mix with flour, one egg, feta, salt, and pepper. Fry spoonfuls in olive oil until golden brown on both sides. Set aside.
2. Prepare the yogurt: Mix the Greek yogurt with minced garlic and a pinch of salt. Spread it onto a serving plate.
3. Poach the eggs: Bring a pot of water with a splash of vinegar to a gentle simmer. Swirl the water and drop in the eggs, poaching for 3 minutes until whites are set but yolks are runny.
4. Make the chili butter: Melt butter in a small pan until foaming. Add the Aleppo pepper or paprika and cook for 30 seconds until the butter is fragrant and red.
5. Assemble: Place the poached eggs over the yogurt base. Drizzle with the warm chili butter.
6. Garnish: Top with plenty of fresh dill and mint leaves.

Serve the warm poached eggs and yogurt immediately with the crispy zucchini fritters on the side. A slice of toasted sourdough bread is also excellent for soaking up the yolk and spiced butter.