Poached eggs with avocado yoghurt and pilpelchuma
This dish is inspired by çilbir, or Turkish eggs, in which poached eggs are paired with a sour, lemony yoghurt. Serve with good bread or flatbread. Pilpelchuma is a chilli paste of Libyan Jewish origin, and these quantities will make more than you need here. Keep the excess in a sealed container in the fridge for up to a week – it’s great with seafood or any roast vegetables
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