Chili Crisp & Scallion Çılbır (Turkish Eggs with Chinese Flavor)

1. Finely chop 4 of the scallion stalks and add to a bowl. Heat up olive oil on medium high heat until it just begins to smoke. Immediately pour over the scallions, mix until all are coated, and then let sit to soften. After about 10 minutes, add the Greek yogurt, minced garlic, and a pinch of salt, and mix together. Transfer mixture to 2 shallow bowls, and spread evenly on the bottom.
2. Heat up a few inches of water in a large skillet. Crack the eggs into individual ramekins. Once the water is boiling, lower the temperature just slightly. Add a splash of white vinegar, and create a swirl with the water using a spoon. Carefully lower the eggs into the water, and cook for 3-4 minutes or until whites are set but yolks are runny. Remove eggs with a slotted spoon, letting excess water drip out. Transfer the eggs to the bowls with the scallion yogurt.
3. Finish the eggs off with a drizzle of chili crisp. Finely chop the remaining 2 scallions, and sprinkle on top of the eggs. Serve with toasted bread!