Turkey Eggs (Cilbir)

Ingredients and quantities

Poached eggs

4 eggs
2 liters of water
3/4 dl of vinegar

Garlic yogurt

1 clove of garlic
3 dl of Turkish yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper
(a sprig of fresh mint for those who like it)

Chili oil

1/2 dl of rapeseed oil
1 teaspoon chili flakes
1/2 teaspoon ground smoked paprika

Also

Fresh chopped herbs (parsley, chives, etc.)
Fresh crusty bread

Preparation process

Start with garlic yogurt. Peel and chop the garlic. Season the yogurt with garlic, salt and pepper.

Crack the eggs into the glasses. Bring the water to a boil in a pot and add the vinegar. Swirl the ladle in the bubbling water and drop the egg into the water. Cook for about 3 minutes. Boil the eggs in two batches so that there are two eggs in the pot at the same time.

Heat the oil, chili flakes and paprika in a saucepan over a low heat for about 5 minutes, stirring constantly. Cool to room temperature.

Spoon the yogurt onto the bottom of the plate. Drizzle chili oil on top. Place a poached egg in the center and garnish with chopped fresh herbs. Serve with light crusty bread.

Thanks to Oskari Lahti for the recipe