Description:
A creamy, tangy twist on a Turkish breakfast classic! Soft poached eggs are nestled in a garlicky Greek yogurt sauce, drizzled with olive oil, and a bright burst of Springs Fireplace Aji Peach Hot Sauce. Fresh dill and a sprinkle of feta bring it all together for a simple yet stunning dish.
Servings:1

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients:
● 1 egg
● ½ cup Greek yogurt
● 1–2 cloves garlic, finely grated or minced
● 2–3 teaspoons fresh dill, chopped (plus extra for garnish)
● ½ teaspoon olive oil, for drizzle
● 1 teaspoon of white vinegar (for poaching)
● Springs Fireplace Aji Peach Hot Sauce, to taste
● Crumbled feta (optional topping)
● Salt to taste
Instructions:
1. Prepare the Yogurt Base:In a small bowl, combine Greek yogurt, garlic, and chopped dill. Stir until smooth and creamy. Season with a pinch of salt if desired.

2. Poach the Egg:Bring a small pot of water with 1 teaspoon of white vinegar to a gentle simmer. Crack the egg into a small bowl, then carefully slide it into the simmering water. Poach for 3–4 minutes, or until the white is set but the yolk is still soft. Remove with a slotted spoon and drain briefly on a paper towel.

3. Assemble the Dish:Spread the yogurt mixture onto a serving plate or shallow bowl. Gently place the poached egg on top.

4. Finish with Flavor:Drizzle with olive oil and Springs Fireplace Aji Peach Hot Sauce to taste.

5. Garnish and Serve:Sprinkle with extra dill and crumbled feta, if using. Serve immediately with warm crusty bread or pita for dipping.