Çılbır with Spinach and Yogurt Sauce

Ingredients

• •750 g spinach (picked over, washed several times in plenty of water and drained)
• •60 g (4 tbsp) margarine
• •1 1/2 tsp salt
• •Freshly ground black pepper
• •5 eggs
• •1 1/4 liters (5 cups) water
• •125 ml (1/2 cup) vinegar
• •300 g yogurt sauce
• •Red pepper powder

Preparation

1. 1

   To prepare the spinach, half-fill a pot with water, add salt and bring to a boil.

2. 2

   Once boiling, add the spinach and blanch for 3-4 minutes. At the end, remove the spinach and transfer it to a colander. Run cold water over it.

3. 3

   Then squeeze the blanched spinach into a ball to drain the water. In another pot, put 2 tbsp of the margarine and melt over medium heat. Once hot, add the blanched spinach and heat it, stirring with a fork. Add 1/2 tsp salt and pepper.

4. 4

   Once the spinach is hot, take the pot off the heat and keep the spinach warm to one side.

5. 5

   Poach the eggs.

6. 6

   Arrange the spinach in equal amounts on prewarmed plates. Place the poached eggs, lifted out and drained with a slotted spoon, on top. Drizzle the yogurt sauce over the top with a spoon.

7. 7

   Melt the remaining 2 tbsp margarine in a small pan over medium heat. Once hot, add the red pepper powder and stir well. Drizzle the peppered fat over the yogurt sauce and serve the spinach çılbır hot.