Turkish Poached Eggs

How to make Turkish Poached Eggs

1. 1Mix the yogurt with the minced garlic, lemon zest, a squeeze of lemon juice, the chopped dill, salt and pepper until smooth. Leave it at room temperature.
2. 2Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a fine sieve to drain the loose white, then tip it into a small bowl.
3. 3Stir the water into a whirlpool and slide the eggs in one at a time. Poach 3 minutes for runny yolks, then lift out with a slotted spoon and drain on kitchen paper.
4. 4Melt the butter with the olive oil over low heat. Add the chilli flakes and paprika and let them sizzle gently 1 to 2 minutes, without burning.
5. 5Spread the yogurt on a plate with a shallow well, set the eggs in it and pour the spiced butter over.
6. 6Serve at once with toasted bread for scooping.