Summary

Ingredients

• 80 ml vinegar (white wine vinegar)
• 2 cloves garlic)
• 500 g yourt, possibly sheep`s milk yourt
• 0.5 ½ bunch parsley
• 8 egg (s)
• 3 tablespoon butter
• 2 teaspoons paprika powder, hot pink
• salt
• 2 liters water

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Instructions

1. Bring 2 liters of water to a boil in a large saucepan. Add the vinegar and a strong pinch of salt. In the meantime, peel the garlic, add 1 teaspoon salt and mash everything with the back of a knife. Mix the garlic sauce with the yoghurt and place on a large serving platter or 4 plates. Rinse the parsley under cold water, shake dry, pluck the leaves and chop very finely.
2. Beat the eggs one by one in a ladle and let them slide into the boiling water. Wait after each egg until the water boils again so that the egg white and yolk stick together. Cover the saucepan and poach the eggs in gently simmering water for about 5 minutes until the egg white is set. Take out the eggs one by one with a slotted spoon, drain them briefly, then place them in the yogurt sauce.
3. Heat the butter in a small pan and fry the paprika powder in it for about 2 minutes, stirring constantly. Drizzle the pepper butter straight from the pan over the eggs and sprinkle with parsley. Fresh, warm flatbread tastes best with it.
4. It is best to poach very fresh eggs. In older eggs, the egg white often separates from the yolk and runs in the pot.