Cilbir with Pesto-Minz Topping and Yogurt

Ingredients

• 1 clove garlic
• 1 handful dill (5 g)
• 400 g Greek or Turkish yogurt (10% fat)
• Salt
• Pepper
• 2 tbsp butter (30 g)
• a pinch chili flakes
• 0.5 tsp smoked paprika powder
• 1 handful Mint (5 g)
• 4 tbsp ORYZA (Selection Bio Pesto Cauliflower)
• 2 tbsp vinegar
• 4 eggs
• 4 slices spelt whole‑grain bread

Instructions

1. 1.

   Peel and chop the garlic. Wash the dill, shake dry, set aside a few tips and chop the rest. Mix both with yogurt and season with salt and pepper.

2. 2.

   Heat butter in a pan. Add chili flakes and paprika powder, sauté over medium heat until the butter turns lightly brown; this takes about 4–5 minutes. Be careful not to burn it.

3. 3.

   Meanwhile, wash mint, shake dry, set aside some leaves and chop the rest. Mix chopped mint with the pesto.

4. 4.

   For the Turkish eggs bring plenty of water with salt and vinegar to a boil. Crack each egg one at a time into a ladle, stir the water into a whirlpool with a spoon, gently slide the eggs into the liquid and let them cook for about 4 minutes over low heat. Lift them out and drain.

5. 5.

   To serve first spread yogurt on four plates, place the poached eggs on top, then drizzle with pesto, spiced butter and garnish with remaining mint leaves and dill. Serve with bread on the side.