Turkish Eggs

• 2 whole Eggs
• 2 Tablespoons Vinegar
• 1/2 cups Greek Yogurt
• 1 Tablespoon Olive Oil
• 1/2 cloves Garlic
• 1/2 teaspoons Paprika
• Chili Pepper Flakes (optional)
• Salt
• Ground Black Or White Pepper
• Chives (or Herb Of Choice), Chopped

1. Poach eggs: boil water and vinegar, crack an egg into a small bowl, then carefully slide the egg into the pot of water. Repeat with the other egg. Cook for 3-5 minutes. Take out, drain.
2. Put yogurt in a small serving bowl (if you are using garlic, mix with yogurt).
3. Mix oil and paprika in a separate bowl (save some paprika to sprinkle on the eggs later).
4. Place eggs on the yogurt.
5. Sprinkle reserved paprika on the eggs. You can add salt and pepper (and chili pepper flakes if you choose).
6. Pour oil/paprika mixture over the eggs.
7. Top with chives.
8. Enjoy with a spoon. You can also serve this with hearty, crusty bread to dip.

eggs, vinegar, greek yogurt, olive oil, garlic, paprika, chili pepper, salt, ground black, chives

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/turkish-eggs/ (may not work)