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Çilbir ‒ poached eggs on yoghurt sauce with paprika butter
Incredients
- 25g
- GAZİ unsalted butter
- 1tsp
- pul biber (paprika flakes)
- 4
- eggs
- 2tbsp
- vinegar
- 250g
- GAZİ semi-solid cream yogurt
- 2
- cloves garlic
- Fresh dill
- Salt and paprika flakes
- Some slices of toasted flatbread
Description
Melt the butter, stir in the pul biber and bring to a boil. Remove from the heat. Put water and vinegar in a saucepan and heat just to the boiling point. The water should not boil. Stir the water with a spoon to make a whirlpool. Break the egg into a cup and lay it gently into the whirlpool. Let cook for 3 - 4 minutes and remove with a skimmer or slotted spoon. Prepare the other eggs in the same way.
To serve
Mix the yoghurt with the garlic, place on two plates, add the eggs and then pour over the paprika butter. Garnish with dill. Season with salt and paprika flakes.