Turkish Poached Eggs with Yogurt and Sage Oil

In Egypt and Turkey, where our people loved to go swimming in the sea, they cook amazingly. But tourists, unfortunately, most often get international, unified and faceless restaurant food. Try to get to know some of the locals - and they will feed you so much! And they will gladly share the recipes - as one local young man shared with us. We have already forgotten his name, but we still cook eggs with yogurt ...

Ingredients

• 4 large eggs
• butter
• pita for serving
• 4 glasses of water
• 1 tsp white wine vinegar
• 200 g of natural yoghurt
• 1 clove of garlic
• a pinch of ground paprika
• salt, freshly ground black pepper
• 80-100 g butter
• 10 fresh sage leaves
• a pinch of ground hot red pepper
• salt

Directions

1. For dressing, rub the garlic and salt in a mortar into a paste, mix with yogurt, season with paprika, salt and pepper.
2. Prepare poached eggs. In a wide saucepan, boil 4 cups of water with 1 tsp. white wine vinegar, add 1 tsp. salt and keep on low heat so that the water boils weakly. Break the eggs one at a time into a ladle, lightly oiled with vegetable oil, and immerse in water. As soon as the egg grabs, carefully remove the ladle, lower the next egg (do not cook more than 4 eggs at the same time). Boil the eggs over low heat for 4 minutes. Carefully remove the finished eggs with a slotted spoon so that all the liquid is glass.
3. Lightly oil the pita and roast in the oven or toaster to the desired degree.
4. While the eggs are boiling, cook the sage oil. To do this, melt the butter in a saucepan, add the sage and red pepper, cook over medium heat until the sage smell appears, about 2 minutes.
5. Put the yoghurt dressing on plates, put poached eggs on it, pour hot sage oil, salt. Serve immediately with warm pita bread.