Poached Eggs in Yogurt
1 cup plain Turkish yogurt at room temperature
1-2 cloves garlic, minced
2-3 cups water
1 Tbsp vinegar
1 tsp salt to taste
1 Tbsp butter
1 tsp paprika/cayenne pepper
Add garlic and half of the salt into yogurt and whisk. Take over a serving plate.
Meanwhile, take water, vinegar and the remaining salt in a small pot. Bring to a boil. Then, reduce heat to medium and gently crack the eggs into water side by side. Close the lid and cook for about 3-4 minutes. Take the poached eggs out and place over the yogurt on the serving plate.
In a small frying pan, melt the butter and stir in paprika/cayenne pepper. Once it gets spitting, turn the heat off and pour all over the eggs.
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