Poached eggs with yoghurt.

This is from The "Moro" cookbook.

A really quick and unusual dish from Turkey.

You will need:

About 12 fresh sage leaves.

1 garlic clove, crushed tp a paste with salt.

350 g home-made or greek yoghurt, thinned with 2 tablespoons milk.

75g butter

Large splash of any vinegar

4 very fresh eggs

1 teaspoon fresh Turkish chile flakes (Italian will do)

Salt & freshly ground pepper.

Caramelise the butter, heating slowly until the whey separates and turns golden brown, being careful not to burn the brown bits. Strain through a fine sieve and fry the sage leaves in the clear liquid until crisp, Lift them out, drain on kitchen paper and return the browned bits to the butter.. Set aside. Poach the eggs in the vinegar and water. While the eggs are poaching, mix the garlic paste with the yogurt. Check for seasoning. Spread 1/4 of the yoghurt on each of 4 plates plate, making a well in the middle for the egg. When the eggs are cooked the way you want them, lift them out, drain and place in the well., season with salt and pepper. Warm up the butter and and divide evenly over the yoghurt and eggs. Divide the sage leaves and chili flakes over the top.

Magical.

Serves 4