Poached Eggs with Yogurt and Hot Red Pepper Sizzle

Here’s an unusual and delicious way to serve poached eggs, called cilbir in Turkey. Once you’ve poached your eggs, you set them in hot ceramic dishes to keep them warm, smother them with yogurt and then you devote full attention to preparing the last-minute sizzle of butter and hot red pepper. This sizzle heightens the flavor of the eggs and balances the richness of their garlic-yogurt toppings. Serve with hot toast.