Balsamic Mushrooms and Shallots with Poached Eggs over Garlic Yogurt

In a small bowl, mix together yogurt, garlic, and salt. Spread onto two plates.

In a large pan on medium high heat, cook the mushrooms and shallots in the butter for 4-5 minutes until soft and brown. Transfer to the plate with the yogurt.

Add 2 inches of water to a pan, and bring to a boil. Add a splash of vinegar, and swirl with a spoon. Slightly lower the temp, crack an egg into a ramekin, and then gently ease the egg into the water. Repeat with all the eggs. Cook for a few minutes until the whites have set, and remove the eggs with a slotted spoon, placing it on top of the mushrooms.

Top with oil, vinegar, parsley, and aleppo pepper. Eat alone or serve with bread.