Turkish Poached Eggs with Yogurt
Total time: 30 minutes
2 tsp. finely chopped garlic
1 tsp. salt
3 cups yogurt
8 cups water
1 tbsp. salt
¾ cup cider vinegar
¼ tsp. dried red pepper flakes
Mash the garlic with salt, add to the yogurt, mix well and set aside.
In a large pot over medium heat, bring the water to a boil and stir in 1 tbsp. salt and the cider vinegar. Reduce the heat to a simmer and one by one break the eggs into the water. Cook the eggs until they become white, then remove from the water with a slotted spoon and place on a shallow serving dish. Pour the yogurt sauce over the eggs and garnish with a sprinkling of dried red pepper flakes. Serve at once. Serves 6.
from Serving the Guest: A Sufi Cookbook