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A dish that pairs poached eggs with garlic yogurt and hot pul-biber butter, balancing cool, delicate, and spicy components.

What you’ll need

• eggs: 8 pcs
• thick yogurt: 500 g
• garlic: 12 g
• butter: 80 g
• pul biber: 6 g
• white wine vinegar: 30 ml
• poaching water: 2000 ml
• salt: 8 g

How to make it

1. Take the yogurt from the refrigerator 30 minutes in advance. Crush the garlic with half the salt, mix into the yogurt, and spread among four warm plates.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.