Cilbir / Turkish Poached Eggs

Ingredients:

1 cup yogurt

1 + 1 garlic cloves, minced

salt to taste

3 eggs

1 tbsp vinegar

2 tbsp butter

1 tbsp olive oil

1 tsp chilli flakes

1/2 tsp paprika

1 tbsp fresh herbs

Preparation:

1. In a bowl, add yogurt, 1 garlic clove minced and little salt and mix well.
2. Spread this yogurt mixture onto a serving plate and keep it aside.
3. To poach the eggs, heat a pot / pan with water over medium flame and bring to a gentle simmer and add the vinegar to the water.
4. Crack one egg into a small bowl.
5. Stir the water to create a whirlpool and then carefully drop the egg into the water.
6. Let the egg cook for 3-4 minutes or until the white sets and yolk is still runny.
7. Then gently remove from the water with a slotted spoon and place it on top of the yogurt.
8. Repeat with the rest of the eggs and place them on the yogurt spread.
9. In a small pan, melt butter and add olive oil over medium flame.
10. Add 1 garlic clove minced and saute until fragrant.
11. Stir in chilli flakes and paprika and cook for another minute, allowing the flavours to infuse into the oil.
12. Then drizzle the warm chilli oil over the poached eggs and yogurt.
13. Garnish with extra chilli flakes and fresh herbs and serve immediately with crusty / toasted breads..