Turkish Eggs (Cilbir)

Ingredients

• 250gGreek-style yoghurt
• 1 cloveGarlic, minced
• 4Free-range eggs
• 40gUnsalted butter
• 1 tspAleppo pepper or smoked paprika
• 1 tbspFresh dill, chopped
• 2 slicesSourdough bread, toasted

Method

1. 1In a bowl, mix the yoghurt with minced garlic and a pinch of salt; divide between two shallow serving bowls.
2. 2Melt the butter in a small pan over medium heat until bubbling, then stir in the pepper or paprika and remove from heat.
3. 3Bring a pot of water to a gentle simmer and poach the eggs for 3 minutes until the whites are set but yolks remain runny.
4. 4Place the poached eggs onto the yoghurt, drizzle with the spiced butter, and scatter with fresh dill.