Turkish Poached Eggs With Yogurt And Spicy Sage Butter - cooking recipe

Ingredients

1 cup plain yogurt
2 large garlic cloves, minced
1/4 cup unsalted butter (1/2 stick)
12 fresh sage leaves
1/2 teaspoon paprika
1/4 teaspoon dry crushed red pepper
1 tablespoon distilled white vinegar
8 eggs
warmed pita bread

Preparation

Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
Melt butter in a heavy saucepan over medium heat, then add the sage, paprika and red pepper and stir just until the butter sizzles; remove from heat and season with salt.
Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
Using a slotted spoon or pasta server/fork, remove the eggs from the water, drain briefly and place 2 eggs atop the yogurt on each plate.
Rewarm the butter mixture, if necessary, and spoon over the eggs.
Serve immediately with pita bread.