Poached eggs on a bed of yogurt

Ingredients for 4 servings:

• 500 g Turkish yogurt
• 1 tsp salt
• 1 garlic clove(s)
• 3 tbsp vinegar
• 1 liter of water
• 8 eggs
• 1 tbsp butter
• ¼ tsp sumac
• ½ tsp Pul Biber

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Cilbir – Turkish, vegetarian

Stir the salt and crushed garlic into the yogurt and divide between the plates. Bring the water, salt, and vinegar together in a saucepan and bring to a boil, then simmer gently. Crack the eggs one at a time and slowly lower them into the simmering water. Poach for 3-4 minutes until soft-boiled. If you want the yolks hard-boiled, allow at least 5 minutes of poaching time. Carefully remove the eggs from the pan and allow the water to drain. Then arrange them on the plates with the yogurt sauce. Briefly toast the chili flakes in butter in a separate pan. Drizzle the chili butter over the eggs on the yogurt bed and sprinkle with sumac. Alternatively, you can scramble the eggs instead of poaching them.