Turkish Eggs with Smoked Trout and Rosemary Focaccia

Stir the yogurt until smooth with finely chopped garlic (optional), a little olive oil, a pinch of cumin, and some of the chopped dill. Spread it on a deep plate.

Prepare the poached eggs: Bring water with a splash of vinegar to a simmer in a pot (do not boil vigorously). Create a gentle swirl with a spoon, carefully slide the eggs in one by one, and cook for about 3 minutes until the egg white is set but the yolk is still runny. Remove with a slotted spoon and drain on paper towels.

Melt the butter in a small saucepan and gently heat paprika powder, turmeric, and cumin in it over low heat until the butter is fragrant.