Turkish Poached Eggs (Çilbir)

1 cup plain Greek yoghurt, at room temperature
1 - 2 garlic cloves, finely minced
2 eggs
3 tbsp extra virgin olive oil
1-2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp red chilli flakes
SIDS SALT & PEPPER to taste

In a small mixing bowl, combine the room-temp yoghurt and garlic, a good pinch of SIDS SALT & PEPPER and whisk well. Divide the yoghurt mixture between two serving bowls and set aside for now.
Bring a medium saucepan full of water to a boil. Stir in SIDS LOW SUGAR RASPBERRY VINEGAR.
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites. (this gives you a neater-looking poached egg) Transfer the egg to a ramekin.
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2-3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with absorbent paper. Prepare and cook the second egg exactly as you did the first.
While the second egg is cooking, quickly make the olive oil sauce.
In a small frypan, warm the oil and chilli flakes over medium heat.
Immediately transfer the poached eggs to the prepared yoghurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.
Serve immediately with your favourite rustic bread.