Cilbir (Turkish poached eggs with yogurt)

Grate the garlic on a fine grater and mix it into the yogurt with a pinch of salt. Spread onto two plates.

Take the yogurt out of the fridge ahead of time — fridge-cold yogurt will chill the hot eggs straight away.

Melt the butter in a small pan over low heat, take it off the heat and stir in the paprika and chili.

Don't let the butter get too hot — paprika burns in seconds and turns bitter.

Bring 1.5 litres of water to the boil in a wide pan, add the vinegar and turn the heat down so the water barely simmers.

Crack an egg into a cup. Stir the water into a gentle whirlpool and slide the egg into the centre. Poach for 3 minutes, until the white is set and the yolk still runny. Cook the rest the same way, one or two at a time.

Use the freshest eggs you can — their whites hold together. For children, pregnant women and the elderly, poach for 5 minutes until the yolk is firm.

Lift out the eggs with a slotted spoon, let the water drain off and set them on the yogurt. Spoon over the chili butter and scatter with finely chopped dill. Done!