Eggs with Yogurt (Cilbir)

by Daniel Rogov

1 cup yogurt
4 eggs
2 Tbsp. butter
1 Tbsp. vinegar
1 tsp. hot paprika
1 clove garlic, minced
salt and pepper to taste

In a small mixing bowl, combine the yogurt, garlic and salt. Divide the mixture into 4 ovenproof ramekins and place in a slow oven to heat through. Add the vinegar to boiling water, and poach the eggs. Remove the eggs with a slotted spoon and place an egg in each ramekin. Sprinkle over with salt and pepper to taste and return to the oven. Melt the butter in a small skillet. Stir in the paprika, and distribute the butter over the eggs. Serve immediately.

Serves four.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.