Tools: Saucepan , 1 Large Pan
Makes 2 servings
2 tablespoons lemon juice or vinegar
1 ½ whole milk cup yogurt
1 garlic clove, finely chopped
5 tablespoons of butter
1 teaspoon Turkish red chili flakes
Pinch of salt
1.) In a mixing bowl, add the yogurt, chopped garlic, and a pinch of salt–stir until well combined.
2.) Spread Yogurt on serving bowls.
3.) Bring about 3 inches of water to a boil in a wide pot. Add lemon juice or vinegar to the water and reduce the heat to medium-low. It is important to maintain a gentle simmer and not a rolling boil ,otherwise, the eggs can separate and their shapes will be destroyed.
4.) Crack 2 eggs into individual bowls and carefully lower each egg into the water. Cook until the whites are cooked, but the yolks are still runny, about 2-3 minutes.
5.) While the eggs are poaching, in a small saucepan, add the butter and cook on low heat until butter has completely melted. Add the red chili flakes and cook the chili and butter for about 30 seconds. Remove from heat and set aside.
6.) Remove the poached eggs with a slotted spoon and gently place each egg onto each dish with a bed of yogurt. Spoon the melted chili butter over each egg and enjoy immediately with a hunk of crusty bread.