Poached Eggs in Yogurt (Cilbir)
1-2 cloves garlic, minced
2-3 cups water
1 Tbsp vinegar
1 tsp salt to taste
1 Tbsp butter
1 tsp paprika/cayenne pepper
Add garlic and half of the salt into yogurt and whisk. Take over a serving plate.
Meanwhile, take water, vinegar and the remaining salt in a small pot. Bring to a boil. Then, reduce heat to medium and gently crack the eggs into water side by side. Close the lid and cook for about 3-4 minutes. Take the poached eggs out and place over the yogurt on the serving plate.
In a small frying pan, melt the butter and stir in paprika/cayenne pepper. Once it gets spitting, turn the heat off and pour all over the eggs.
2 chicken tights, chopped
1 onion, chopped
1 tbsp oil
½ lb (200-250 gr) mushroom, sliced
¾ cup tomatoes, diced
½ cup green pepper, chopped
½ cup mozzarella/cheddar/parmesan, shredded
¼ tsp oregano
¼ tsp basil
½ tsp ginger
1 tbsp salt
In a pot, place the oil, onion and green peppers and sauté for 2-3 minutes. Then add the chopped chicken, cook for 5 minutes on medium heat, stirring occasionally. Then, add the mushrooms and cook for 3 minutes until they become soft.
Add the tomatoes and salt. Over medium heat, cook until the chicken and mushrooms are cooked. Add the spices, mix and transfer to a Pyrex dish.
Finally, spread the shredded mozzarella/cheddar/parmesan on the surface and cook for 5-6 minutes in a preheated 350 F (175 C) oven.