Turkish Eggs with Herbed Yoghurt (Cilbir)

HERBED YOGHURT:--
1½ cups whole milk Greek yoghurt
⅓ cup ricotta
2 tbsp chopped dill, plus more for garnish
1 garlic clove, finely chopped
SPICY SAUCE:--
3 tbsp butter
½ tsp Kaitaia Fire
SERVING:--
4-8 poached eggs, recommended 2 per person
2 tsp SIDS RASPBERRY VINEGAR
crusty baguette or pita
SIDS SALT & PEPPER to taste

HERBED YOGHURT: In a large bowl, combine yogurt, ricotta, and dill.
Place garlic clove in mortar, if using, then crush with pestle into a paste. Alternatively, you can place chopped garlic on a cutting board, add a ½ tsp kosher salt, and push down into the garlic + salt with the blade of a knife. Do this repeatedly, smushing it down until the salt breaks the garlic down into a paste-like consistency.
Add garlic to yogurt, then whisk until smooth. Set aside.
SPICY SAUCE: Place butter and Kaitaia Fire in a pan over medium-high heat. Cook, stirring often, until melted and fragrant, about 2-3 minutes. Transfer sauce to a serve bowl and set aside.
Bring a large pot of water to a gentle simmer – not boil! Add SIDS RASPBERRY VINEGAR.
When hot, use the back of a wooden spoon to swirl the water into a whirlpool. Let settle, then add additional eggs, making sure not to overcrowd the pot. You can do this in batches if cooking more than 4-6 eggs.
Allow eggs to cook for 3-4 minutes for a runny yolk. Carefully transfer with a slotted spoon to a paper towel-lined plate to dry, then serve immediately.
SERVING: Divide yoghurt evenly between bowls. Top each with two poached eggs, then spoon sauce on top. Garnish with additional fresh dill, then sprinkle a pinch of SIDS SALT & PEPPER on top of each egg. Serve immediately with pita or crusty baguette.