This Turkish classic is accompanied by garlic-flavored yogurt. It can be enjoyed as a snack, as a hot mezze dish, or as a supper dish with a salad.
Ingredients
- 2¼ cups thick, creamy yogurt
- 2 garlic cloves, finely chopped
- Salt and freshly ground black pepper
- 3 tbsp white wine vinegar
- 4 large eggs
- 2 tbsp butter
- 1 tsp pimenton (Spanish Paprika) or dried red chiles, finely chopped
- a few dried sage leaves, crumbled
How to Make It
- In a bowl, beat the yogurt with the garlic. Season to taste. Spoon the yogurt into a serving dish or individual plates, spreading it flat to create a thick base for the eggs.
- Fill a pan with 3½ cups water, add the vinegar, and bring to a rolling boil. Stir the water with a spoon to create a mini whirl pool in the center. Crack one egg into a small bowl and gently slip it into the water. As the egg spins and the white sets around the yolk, stir the water again for the next one. Poach each egg for 2–3 minutes, so that the yolks are still soft. Drain the eggs using a slotted spoon and place on top of the yogurt base.
- Quickly melt the butter in a small pan. Stir in the paprika and sage leaves, then spoon in the eggs and sprinkle a little salt over the top. Serve immediately.