Turkish eggs with smoked trout and rosemary focaccia

Mix the yogurt with the crushed garlic, olive oil, a pinch of cumin, and chopped dill. Spread it on the bottom of a deep plate.

Prepare the poached eggs. In a small saucepan, bring water to a boil with the vinegar. Crack an egg into a small bowl. When the water starts to boil, reduce the heat, create a swirl in the water, and carefully slide in the egg. Cook for 3 minutes, then remove with a slotted spoon and drain on a paper towel. Repeat with the other egg.

Melt the butter in a small pan and gently heat the paprika, turmeric, and remaining cumin over low heat until fragrant. Be careful not to burn it!