Eggs on Yogurt
1 cup plain Turkish yogurt, at room temperature
1-2 clove garlic, mashed with salt
3 cups water
1 tbsp vinegar
1 tbsp salt
Red Pepper Sauce:
1 tbsp butter
1 tsp red or cayenne pepper
Whisk and place the yogurt and garlic on a serving dish.
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 and let the eggs cook for 3 minutes.
Take the eggs out with a perforated spoon. Place the eggs over the yogurt on the serving dish.
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.