Eggs on Yogurt

(Cilbir)

1 cup plain yogurt with crushed garlic (room temperature)
2 eggs
3 cups water
1 tbsp vinegar
1 tbsp salt

Garnish:
1 tbsp butter
1 tsp red or cayenne pepper

Place the yogurt with garlic on a service plate.

Boil the water with the salt and vinegar in a large pot. After bubbling, turn down the heat to medium-low.

Crack the eggs into the water side by side. Cover the lid and let the eggs cook for 3 minutes.

Take the eggs out with a perforated spoon. Place the eggs over the yogurt on the service plate.

Melt the butter in a small skillet and add the red pepper. Pour over the eggs when you see it start bubbling.

Serve this dish while still hot with bread on the side.