Cilbir

1. 1

   Fill a pan with enough water to cover the eggs.

2. 2

   Add vinegar and salt, bring to the boil, then reduce the heat to lowest.

3. 3

   Beat the yogurt with the garlic.

4. 4

   Melt the butter with the paprika.

5. 5

   Break each egg into a cup and slide it into the pan of water.

6. 6

   Cook for 12 minutes, until the whites have set.

7. 7

   Lift out with a perforated spoon and serve at once.

8. 8

   Sprinkle with a little salt, pour 2 tablespoons of yogurt over each egg, and dribble butter and paprika over the yogurt.

9. 9

   For a Lebanese mountain dish, beyd bi laban, heat 2 tablespoons olive oil in a skillet, break in the eggs, and sprinkle with salt.

10. 10

    Cook over low heat, stirring gently, to scramble them lightly.

11. 11

    Before they set, when they are still runny, stir in 1 cup yogurt (at room temperature) and serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.