Turkish eggs (çılbır) with yogurt and paprika butter

• 125 gGreek yoghurt(at room temperature, ideally the high-protein version)
• 2egg(very fresh, for poaching)
• 1 clovesgarlic(finely grated)
• 7 ½ gbutter
• ½ tspsweet paprika
• ½ tspchilli flakes(to taste, use half for a milder version)
• 5 gdill(finely chopped)
• ½lemon(a little juice for the yogurt, wedges to serve)
• 45 gwholegrain bread(2 slices, for toasting)

Instructions

1. 1

   Take the 125 g Greek yoghurt out of the fridge in good time so it comes to room temperature. Finely grate the 1 cloves garlic, stir it into the yogurt with a squeeze of ½ lemon and a pinch of salt, then spread across two shallow bowls.

2. 2

   Toast the 45 g wholegrain bread in a toaster or dry pan until golden and cut into strips for dipping.

3. 3

   Heat plenty of water in a wide pot until it is barely simmering. Add a splash of lemon juice or vinegar. Crack the 2 egg one at a time into a cup and slide them gently into the water.

4. 4

   Poach the eggs for about 3 minutes, until the white is set and the yolk still runny. Lift them out with a slotted spoon and drain briefly on kitchen paper.

5. 5

   Melt the 7 ½ g butter in a small pot, stir in the ½ tsp sweet paprika and ½ tsp chilli flakes and heat just until fragrant. Do not let it get too hot or the paprika turns bitter.

6. 6

   Place two poached eggs on each bowl of yogurt, drizzle the warm paprika butter over the top and scatter with 5 g dill. Serve with the toasted wholegrain bread and the ½ lemon wedges.

Nutrition per 100 g