Poached eggs on garlic yoghurt (Çılbır)

1. Let the yoghurt come to room temperature and mix it with the garlic crushed to a paste with a little salt; spread it into two shallow bowls.

2. Bring 1.5 litres of water with the vinegar to a gentle simmer in a pot.

3. Crack the eggs one at a time into a cup, stir a whirlpool into the water with a spoon and slide each egg into the centre.

4. Poach for 3-4 minutes until the whites are set but the yolks still runny, then lift out with a slotted spoon and drain.

5. Melt the butter and stir in the paprika and chilli flakes until it foams red.

6. Place the eggs on the yoghurt, pour over the red butter, sprinkle with dill and serve with fresh bread.

Tip: A breakfast from the Ottoman sultans' kitchen. The yoghurt shouldn't be fridge-cold – warm egg and lukewarm yoghurt together are what make it.