For ➍1 leek, chopped
1 bunch fresh sage
350 g Turkish or Greek strained yogurt
2 cloves garlic, crushed to pulp
4 eggs
1 ts vinegar
1 ts Turkish pepper flakes or paprika
30 g butter
sea salt & black pepper
1 Turkish flat bread
Fry the leeks in a little butter on low heat until nicely caramelized. Keep aside.
Fry the sage leaves now with a knob of butter on a low heat until crispy. Drain on kitchen paper.
Melt the remaining butter with 3 sage leaves until brown.
Bring water to boil with the vinegar. Stir with a whisk, and break an egg into the water. Sculpt the egg white strands with 2 forks to cover the yolk. Poach the eggs for 4 m. Put in cold water. Place each egg in a bowl.
Mix the yogurt with the garlic pulp.
Sprinkle the eggs with leeks, 1 tbs of caramelized butter, pepper flakes and crispy sage. Finish with sea salt and pepper.
Serve with flat bread.
