Turkish Eggs with Smoked Trout and Rosemary Focaccia

In a small bowl, mix the Greek yogurt with finely chopped dill, a pinch of salt, and ground cumin. If you want a more intense flavor, you can also add a crushed garlic clove. Mix well until the mixture becomes creamy.

Prepare the poached eggs: bring a saucepan of water with a splash of vinegar to a boil. When the water starts to simmer gently, create a vortex with a spoon and carefully pour the egg (previously cracked into a small cup) into the center of the vortex. Let it cook for 3 minutes, then remove it with a slotted spoon and drain it on a paper towel. Repeat the process for the second egg.

In a small pan, melt the butter over low heat. Add the sweet paprika, turmeric, and a pinch of cumin. Let the spices release their aroma in the warm butter for 1 minute, being careful not to burn them. The smoked trout flakes can be gently warmed in this butter or added directly over the yogurt.