Name: Poached Eggs with Shallot + Yogurt (Tokhm-e Morgh-e ab Paz)
Cuisine: Iranian
Ingredients: Fill a wide skillet with water. Add 2 teaspoons vinegar and a pinch of salt and bring to a boil.; Break each egg into a small cup and slip it into the boiling water, one after the other. Reduce heat to low, cover and allow to simmer for 3 to 6 minutes (depending on how you like your eggs, from runny to firm).; Remove each egg with a slotted spoon or spider and shake gently to ensure all the water drips off. Serve on top of your favorite toasted bread—or on a bed of rice, pasta, quinoa, or salad—sprinkled with a little salt and freshly ground pepper.