Poached eggs in yogurt sauce Turkish style

Ingredients for 4 servings:

• 2 liters of water
• 80 ml white wine vinegar
• 8 eggs
• 2 garlic cloves
• 500 g yogurt, possibly sheep’s milk yogurt
• 3 tbsp butter
• 2 tsp paprika powder, hot
• ½ bunch parsley, chopped
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bring 2 liters of water to a boil in a large pot. Add the vinegar and a generous pinch of salt. Crack the eggs one at a time into a ladle and drop them into the boiling water. Wait until the water returns to a boil after each egg so that the egg whites and yolks stick together well. Cover the pot and poach the eggs in gently simmering water for about 5 minutes, until the egg whites are firm. In the meantime, peel the garlic, add 1 teaspoon of salt, and mash everything with the back of a knife until puree. Mix the garlic puree with the yogurt and place on a large serving platter or 4 plates. Rinse the parsley under cold water, shake dry, pick off the leaves, and chop very finely. Remove the eggs one at a time with a slotted spoon, let them drain briefly, then add them to the yogurt sauce. Heat the butter in a small pan and fry the paprika for about 2 minutes, stirring constantly. Drizzle the paprika butter directly from the pan over the eggs and sprinkle with parsley. This tastes best with fresh, warm flatbread. Very fresh eggs are best poached. With older eggs, the egg white often separates from the yolk and runs into the pan.