Turkish eggs with yogurt: runny yolks and spicy butter you scoop up with bread

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1. Prepare the yogurt

   3 min

   Mix the yogurt with the crushed garlic and salt, then spread it between two shallow bowls. Let stand at room temperature.

2. Heat the water

   5 min

   Bring about 1.5 l of water to a gentle simmer in a wide pot, with only small bubbles forming on the bottom, and add the vinegar.

3. Poach the eggs

   8 min

   Crack each egg into a small bowl. Stir the water to create a whirlpool and gently slip the egg into it. Cook for 3–4 minutes, until the white is set and the yolk is still soft, then lift it out with a slotted spoon onto a paper towel. Poach two eggs at a time.

4. Prepare the paprika butter

   2 min

   Melt the butter in a small skillet. Once it foams, remove it from the heat and stir in the paprika and chili flakes.

5. Serve

   2 min

   Place two eggs on the yogurt in each bowl, drizzle with the paprika butter, and sprinkle with dill. Serve immediately with bread.

Tip: Use only fresh eggs for poaching, as older eggs spread out in the water. Stir the paprika into the butter only after taking it off the heat; over direct heat, it will burn and turn bitter.

This recipe was translated from the Slovak original: Turecké vajcia s cesnakovým jogurtom: stratené vajcia a paprikové maslo na raňajky aj večeru