Turkish Eggs (Cilbir) | Savory Breakfast

Fill a small pot with water and bring to a boil. In the meantime, prepare the yogurt: mix the Greek yogurt with olive oil, salt, pepper, and finely chopped dill. Press or finely grate the garlic and stir it into the yogurt.

Now prepare the poached eggs. As soon as the water is gently simmering, add the vinegar. Crack an egg into a small bowl. Use a spoon to create a whirlpool in the water and gently slide the egg into the center of the whirlpool, just above the water surface. Simmer over low heat for about 3 minutes until the egg white is firm but the yolk is still runny.

Repeat the process with the remaining eggs. Tip: Use two pots at the same time to speed up the process.