Çılbır, Turkish Poached Eggs with Yoghurt

📝 Ingredients

• 4 very fresh eggs
• 200 g Greek yoghurt
• 1 garlic clove
• 15 g unsalted butter
• 1 tsp sweet paprika
• 3 sprigs fresh dill
• 2 slices of rustic country bread (about 60 g each)
• 1 tbsp white vinegar
• Salt, black pepper

🍴 Utensils

• Medium saucepan
• Small saucepan
• Slotted spoon
• Small cup
• Toaster
• Fine grater

📖 Steps

1. Take the Greek yoghurt out of the fridge first of all: it needs to lose its chill so it doesn't cool the eggs down. Peel and finely grate the garlic, then mix it into the yoghurt with a pinch of salt until completely smooth.
2. Spread the garlic yoghurt into two shallow bowls, making a wide well in the centre with the back of a spoon to hold the eggs. Finely chop the dill and set it aside for the end.
3. Bring a pan of unsalted water (at least 8 cm deep) to a gentle simmer and add the white vinegar. Crack each egg into a small cup: this lets you slide it into the water without breaking the yolk.
4. Lower the heat to keep a gentle simmer, then slide 2 eggs into the water one after the other, well spaced, bringing the cup right down to the surface of the water. Poach for 3 minutes, until the white is set and the yolk still runny.
5. Lift out the eggs with a slotted spoon, drain them for a few seconds on kitchen paper and place them on the yoghurt. Poach the last 2 eggs in the same way and, meanwhile, toast the slices of bread in the toaster.
6. Melt the butter in a small saucepan over a low heat. As soon as it foams, take it off the heat and add the paprika: the butter should turn orangey-red without browning or burning, otherwise the paprika turns bitter.
7. Immediately spoon the paprika butter over the eggs and yoghurt, scatter with dill and season with pepper. Serve straight away with the toast, for mopping up the yolk and yoghurt.