Poached eggs over garlicky yogurt with spiced butter drizzle. A savory, protein-rich breakfast with Turkish origins.
Mix Greek yogurt with minced garlic and a pinch of salt in a bowl.
Spread the yogurt mixture on a plate, creating a well in the center.
Bring a pot of water to a gentle simmer and add a splash of vinegar.
Crack eggs one at a time into the water and poach for 3-4 minutes.
Melt butter in a small pan, add paprika and chili flakes, swirl for 30 seconds.
Place poached eggs on the yogurt bed.
Drizzle the spiced butter over everything and garnish with dill.
Serve with sourdough for dipping.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.