Çılbır: poached eggs on garlic yogurt with paprika

Ingredients

For 1 serving

• Eggs2
• Greek yogurt 2%120 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Paprika0.5 teaspoon
• Dill1 g
• White wine vinegar1 tablespoon
• Puffed corn cakes2
• Saltto taste

Contains: lactose, eggs, sulphites,

Method

1. Bring a small pan of water to a simmer with the white wine vinegar; crack each egg into a small cup.
2. Meanwhile peel the garlic, grate it very finely and stir it into the Greek yoghurt with a pinch of salt; spread the yoghurt in a shallow bowl so it comes to room temperature.
3. Stir the barely simmering water into a whirlpool, slide an egg into the centre and poach it 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 egg.
4. Lay the eggs on the yoghurt.
5. Heat the oil in a small pan over low heat with the paprika for 30 seconds, until it sizzles and turns red, without burning the paprika; pour it over the eggs.
6. Finish with torn dill and serve with the corn cakes.