Grate <quantity>1</quantity> garlic clove and add a pinch of salt

Add <quantity>1<unit>cup</unit></quantity> of greek yogurt and stir to combine

Add <quantity>1<unit>tbsp</unit></quantity> of butter and <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a small saucepan

Add <quantity>½<unit>tsp</unit></quantity> of sweet paprika and a pinch of salt

Cook over low heat until bubbling

Place <quantity>1<unit>cup</unit></quantity> of water and <quantity>½<unit>tbsp</unit></quantity> of alcohol vinegar in a small saucepan. Bring to a simmer over low heat

Swril the water with a spoon and break <quantity>2</quantity> eggs in the middle, one at a time

Cook each egg for 3m until poached and remove from water with a slotted spoon

Spread the seasoned yogurt on a plate and place the poached eggs on top

Drizzle with the praprika and butter mixture and sprinkle with sumac to taste

Garnish with coriander leaves to taste. The Turkish eggs are ready

Enjoy!