Turkish eggs with smoked trout and rosemary focaccia

Mix the yogurt with the chopped garlic, olive oil, cumin, and dill.

Prepare the poached eggs. In a smaller pot, heat water with vinegar to a boil. Crack an egg into a small bowl or ladle, and as soon as the water starts to boil, stir to create a whirlpool in the center, gently pour the egg into it, and let it cook for 3 minutes. Carefully remove it and dry it on a paper towel.

Melt the butter and gently warm the paprika, turmeric, and cumin in it over low heat. Place the yogurt cream on a plate, add the poached eggs, drizzle with the warm seasoned butter, and sprinkle with chopped dill. Serve with Rohlik's rosemary Focaccia.