Creating Turkish Eggs with Creamy Yogurt & Butter Sauce is straightforward if you follow these simple steps:

1. Prepare the Yogurt Base: In a bowl, stir the plain yogurt until smooth. Add a pinch of salt and mix well. Set aside.
2. Poach the Eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks.
3. Make the Butter Sauce: In a small saucepan, heat the unsalted butter and olive oil over medium heat. Add paprika and red pepper flakes, cooking for about 1-2 minutes until fragrant. Be careful not to burn the butter.
4. Assemble the Dish: On a serving plate, spread a generous layer of the yogurt mixture. Using a slotted spoon, carefully place the poached eggs on top of the yogurt.
5. Drizzle the Butter Sauce: Pour the spiced butter sauce over the poached eggs, ensuring to cover them well.
6. Garnish: Sprinkle fresh herbs on top for an extra burst of flavor and color.
7. Serve Immediately: Enjoy your Turkish Eggs with Creamy Yogurt & Butter Sauce while still warm, alongside toasted bread or pita for dipping.

These steps will guide you in creating this incredible dish effortlessly, making every bite a true delight!