Çılbır (poached eggs on garlicky yoghurt with paprika butter)

Even the Ottoman sultan's kitchen knew this breakfast: cold garlicky yoghurt, a runny egg yolk and hot paprika butter together make its distinctive flavour.

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Method

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1. Mix the yoghurt with the garlic and a pinch of salt, let it come to room temperature, and spread it over two deep plates.
2. Bring water to the boil in a pot, add the vinegar, and lower the heat so the water is just barely simmering.
3. Crack the eggs one at a time into a cup, and slide them carefully into the water. Poach for 3-4 minutes, until the white has set and the yolk is still runny. ⏱ Timer: 3 min
4. Lift out with a slotted spoon, drain on paper towel, and place two per plate on the yoghurt.
5. Melt the butter, stir in the pul biber and mint, and once it foams, drizzle it over the eggs.
6. Sprinkle with dill, and serve immediately with toasted bread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The yoghurt shouldn't be fridge-cold, or the egg will cool too fast on top of it.
• The fresher the egg, the more neatly it holds together when poached.

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