Turkish Eggs

Ingredients: 

• 1/4 cup thick yogurt

• 1/2 garlic clove grated

• 1 teaspoon lemon juice or to taste

• Salt to taste

• 2 eggs

• 1 tbsp vinegar

• Chili oil (optional)

• Dill for garnish

• Flaky salt for garnish

• Toasted sourdough (optional) 

Instructions:

1. Add the grated garlic clove, a bit of lemon juice, salt, and pepper to the yogurt. Taste and adjust the seasoning as needed.  

2. Fill a saucepan with vinegar and a pinch of salt, and bring to a boil. 

3. Crack an egg into a cup.

4. Bring the heat down, and using a spoon, create a whirlpool in the water. Let it subside for a few seconds, and then gently lower the egg into the center of the pan. Raise the temperature slightly so that the water has a few bubbles. Poach the egg for 2-3 minutes or until the white is set and the yolk is still soft. 

5. Plunge into ice water and repeat with the other egg. 

6. Spoon the yogurt onto the plate and top with the egg, chili oil, dill, and flaky salt. Serve with toasted sourdough.