Çılbır, poached eggs on garlic yogurt with paprika butter

Ingredients

For 1 serving

• Eggs2
• Greek yogurt 2%150 g
• Garlic1 clove
• Butter8 g
• Paprika1 teaspoon
• Dill3 g
• White wine vinegar1 tablespoon
• Pita bread1
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

Method

1. Take the Greek yoghurt out of the fridge. Finely grate the garlic and mix it with the yoghurt and a pinch of salt, then spread it in a shallow bowl.
2. Bring a small pan of water at least 8 cm deep to a simmer with the white wine vinegar; crack each egg into a small cup.
3. Make a whirlpool in the water, slide an egg into the centre and cook for 3 minutes, until the white is set and the yolk still runny; lift it out with a slotted spoon and repeat with the other.
4. In a small pan melt the butter over low heat, add the paprika and heat for 30 seconds, until it sizzles and turns bright red, without letting it darken. Meanwhile warm the pitta in a dry pan.
5. Lay the eggs on the yoghurt, drizzle with the paprika butter, finish with chopped dill and serve straight away with the pitta.