Turkish Eggs with Smoked Trout and Rosemary Focaccia

In a bowl, stir the Greek yogurt until smooth with a little salt, pepper, and part of the finely chopped dill. Add a pinch of cumin if desired. Spread the yogurt on a flat plate.

Bring water with a splash of vinegar to a simmer in a pot (do not boil vigorously). Crack the eggs individually into a small cup. Use a spoon to create a gentle swirl in the water and carefully slide in the egg. Cook for about 3 minutes until the egg white is set but the yolk is still runny. Carefully remove and drain on paper towels.

Melt the butter in a small pan. Add paprika powder, turmeric, and a pinch of cumin, and let them infuse briefly over low heat until the butter turns a beautiful red color.