Çılbır: Poached Eggs over Garlic Yogurt

Ingredients

• 1/2 cup (122 g) plain Greek yogurt, 0%, at room temperature
• 1 garlic clove, finely grated
• a pinch of fine sea salt
• 1/2 (32 g) whole-wheat pita, 6 1/2-inch (16cm), no added sugar
• 2 (100 g) large eggs
• 1 1/2 tsp (7.5 ml) olive oil
• 1 tsp (2 g) red chili flakes
• 2 tbsp (4 g) fresh dill, chopped
• 2 cups (40 g) baby arugula
• 1 tbsp (15 ml) fresh lemon juice

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Method

1. Bring the yogurt to room temperature; cold yogurt splits under anything hot. Stir in the garlic and salt and spread it in a shallow bowl.
2. Toast the pita in a dry skillet over medium-high heat for 1 minute a side, until crisp at the edges. Poach the eggs in barely simmering water for 3 minutes, until the whites are set and the yolks runny.
3. Warm the oil with the chili flakes for 30 seconds off the heat. Set the eggs on the yogurt, pour the red oil over and finish with the dill, arugula and lemon juice. Scoop it up with the pita.