Ingredients

The following ingredients have 3 Servings
  • 1 1/2 cups Turkish or Greek yogurt
  • 2 cloves garlic
  • 5 cups water
  • 2 tablespoons vinegar
  • 4 eggs
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons Pul Biber or Aleppo pepper
  • 1/2 teaspoon paprika
  • Salt to taste
  • Fresh mint or dill (for serving)
  • Crusty bread or Pide (for serving)

Instruction

  • With a mortar and pestle, smash the peeled garlic cloves with a pinch of salt until smooth. Mix the garlic into the yogurt and transfer to individual serving plates. 
  • Crack each egg into separate, small bowls. 
  • In a medium pot, combine the water, vinegar, and pinch of salt. Bring to a boil. Once the water is boiling, reduce heat to medium and stir the water in circles to create a vortex. Gently add each egg, one at a time, into the center of the vortex. Cook them in batches if needed. Poach for about 3-4 minutes before removing each egg with a slotted spoon. Place one to two eggs over each plate of garlicky yogurt.
  • While the eggs are cooking, melt the butter over medium heat in a small pan. Once it begins to sizzle, stir in the pepper and paprika and remove from heat. 
  • Drizzle the spiced butter over the eggs and yogurt. Sprinkle with fresh mint and/or dill and a pinch of salt. Serve immediately with slices of crusty bread or Pide.