Turkish Eggs

First, make the poached eggs: Boil water in a pot and add the vinegar and salt.

Crack the eggs, one by one, into a small strainer or ladle and dip them into the boiling water, then cover. Stir gently and cook at a simmer for 4-5 minutes.

In the meantime, make the dressing: Grate the lemon zest into the Greek yogurt.

Chop the garlic and add it to the yogurt.

Crush the Lay’s Salted and mix in.

Add the fresh dill, season with salt, and place the yogurt mix on a plate.

Place the eggs on top of the spicy yogurt.

Melt butter in a pan, add the chili first, then the smoked paprika.

Drizzle over the eggs.

Finally, sprinkle fresh dill and mint leaves on top.

Dip with Lay’s chips and enjoy.