Turkish Eggs with Smoked Trout and Rosemary Focaccia

Preparation

• 1
  Stir the yogurt 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.
• 2
  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. Lift them out with a slotted spoon and drain on kitchen paper.
• 3
  Melt the butter in a small saucepan and gently heat paprika powder, turmeric, and cumin in it over low heat until the butter smells aromatic.
• 4
  Place the poached eggs on the bed of yogurt. Flake the smoked trout into fine pieces and distribute it over them. Drizzle with the warm spiced butter and sprinkle with the remaining fresh dill. Serve together with the (briefly baked) rosemary focaccia.