This egg dish is from the Ottoman empire. The royals had it for breakfast.
I saw a YT video about egg dishes from Beryl Shereshewsky and she made that dish. Today is Easter Sunday, what better way to start this day with eating raw garlic for breakfast. At noon I will meet friends for Sunday lunch. The 1,5 m distance requirement at the Covid times is easily to keep.
The egg poaching method here was absolutely new to me. Just put a frying pan filled with water on the stove, bring it a boil and crack an egg in. Reduce the heat and put a lid on. Cook the egg until you reach the consistency you like. That method is something to repeat in the future.
Ingredients:
1 egg, 60 g Greek or Turkish yogurt, 1 tbsp butter, 1 tsp paprika powder, 1 clove of garlic
Grate the garlic into the yogurt and use that as the base on the plate.
In a pan with water and a bit of salt crack an egg and poach it. Set on top of the yogurt.
In a small pan melt the butter to foam, stir in the paprika. Pour over the egg and serve.
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