Turkish Poached Eggs

Add the Labaneh or sour cream to a serving plate.

Sprinkle oregano over the Labaneh and spread it evenly using the back of a spoon.

Heat a pot of water over medium heat (or on an induction cooker).

Add a splash of white vinegar to the boiling water to help the eggs hold their shape.

Crack each egg into a small bowl, then gently slide it into the hot water.

Poach the eggs for 3–4 minutes until the whites are set and the yolks remain soft.

Use a slotted spoon to remove the eggs and place them directly over the spread Labaneh.

Finely mince the garlic, sprinkle with salt, and mash it with the side of a knife to form a paste.

Melt the butter in a small pan over low heat.

Add the mashed garlic, paprika, chili flakes, and black pepper to the butter. Stir until fragrant and slightly golden.

Drizzle the hot spiced butter over the poached eggs and Labaneh.

Garnish with freshly chopped parsley and serve immediately.