Ingredients
| Measure
| Amount
|
| Water | 4 cups | 1 lt |
| Salt | 2 teaspoons | 12 g |
| Vinegar | 2 teaspoons | 10 g |
| Eggs | 6 medium size | 300 g |
| Yogurt | 1 1/2 cups | 330 g |
| Garlic | 2 cloves | 5 g |
| Olive oil | 2 tablespoons | 30 g |
| Red pepper | 1/4 teaspoon | 0.5 g |
| | |
|
Instruction
Fill a non-stick skillet with hot water about 3-4 cm (1 1/2-2 inch) deep. Add salt
and vinegar; stir. Bring to boil. Reduce heat. Break an egg into a saucer and slip
into simmering water. Slide egg toward side of pan to keep in shape. Cook below
simmering point for 3-4 minutes. Cook other eggs one at a time. Lift eggs from hot
water with slotted turner; drain. Arrange on a serving plate. Pour yogurt, seasoned
with crushed garlic, over eggs. Heat oil in skillet. Add red pepper; stir. Sprinkle
over yogurt. Serve hot.
6 servings
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