Cilbir (Turkish eggs) with sourdough baguette

About a week ago it was world egg day. I thought it necessary to celebrate by making what may very well be the best egg dish I've ever consumed!

Get some plain Greek/Turkish yoghurt, into which you will mix garlic, salt, dill, cayenne pepper, and paprika. Best if you let the ingredients get to know each other for a few hours. Once ready to serve warm the yoghurt up and spread it on a plate.

Atop the yoghurt, place some poached eggs with still-runny yolks. Drizzle some Aleppo-infused melted butter (or olive oil if no butter around) over the eggs.

For the baguette (or other crusty bread) I drizzle some olive oil and garlic salt on them, then crisp them up in the oven.

To eat, put some yoghurty-egg on the baguette and bring the yoghurty-eggy baguette to your mouth.