Çılbır: poached eggs on garlic yogurt with salad

Ingredients

For 1 serving

• Eggs2
• Greek yogurt 2%150 g
• Garlic1 clove
• Paprika1 teaspoon
• Butter5 g
• White wine vinegar10 ml
• Dill3 g
• Multigrain bread2
• Tomatoes120 g
• Cucumber100 g
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

Method

1. Bring a small pan of water to a gentle simmer with the white wine vinegar. Meanwhile grate the garlic and mix it with the Greek yoghurt and a pinch of salt; keep it at room temperature and spread it in a shallow bowl.
2. Crack each egg into a small cup. Swirl the simmering water gently and slide an egg into the centre; poach for 3 minutes, until the white is set and the yolk still soft, then lift out with a slotted spoon. Repeat with the other egg.
3. Melt the butter in a small pan over low heat, add the paprika and stir for 20–30 seconds, until the butter turns red and fragrant, without letting it darken.
4. Cut the tomatoes into wedges and the cucumber into rounds with a pinch of salt, and toast the multigrain bread.
5. Lay the eggs on the yoghurt, pour over the paprika butter, finish with chopped dill and serve with the bread, tomatoes and cucumber.