6 not-so-fresh eggs
1 tbs distilled white vinegar
Yogurt sauce
2 garlic cloves, crushed, mixed with
2 c yogurt,
seasoned with salt to taste
Zaprajka
2 tbs oil or butter
1 ts Hungarian paprika
These are poached eggs with yogurt sauce. In a saucepan filled three-quarters with water, add the vinegar and bring to a rolling simmer over medium heat. Carefully crack the eggs and gently slide them one by one into the boiling water. Cover the pan, remove it from the heat and leave for 3 minutes. With a slotted spoon, carefully remove the eggs, and transfer to a platter with the yogurt sauce and drizzle with the hot oil and paprika.
Instead of yogurt, you can nest them over sauteed spinach.