Çılbır Tostadas with Chipotle Butter (Turkish × Mexican)

Method

1. Heat the oven to 200 °C. Brush both sides of the tortillas lightly with oil, spread them on a baking tray without overlapping and bake (oven) for 8 min, until golden and crisp like a cracker. They firm up further as they cool.

   Add in this stepCorn tortillas (15 cm) 4Neutral oil 2 tsp

   oven

2. Finely grate the garlic and mix it with the yogurt, half the lime juice and part of the salt. Leave at room temperature.

   Add in this stepGreek yogurt 240 gGarlic cloves 1Lime ½Salt 1 pinch

3. Halve and stone the avocado, scoop out the flesh and roughly mash it with a fork. Mix in the rest of the lime juice and salt so it stays green.

   Add in this stepRipe avocado 1Lime ½Salt 1 pinch

4. Fill a 18 cm pot with 8 cm of water, bring it to the boil on high heat, about 7 min, then add the vinegar and turn down to medium-low heat so only small bubbles rise.

   Add in this stepWhite vinegar 1 tbsp

   high heat→medium-low heat

5. Crack each egg into a small cup, stir the water into a whirlpool and slide the egg into the centre. Poach 2 eggs at a time on medium-low heat for 3 min, until the whites are set and the yolks runny, then drain on kitchen paper.

   Add in this stepEggs (very fresh) 4

   medium-low heat

6. Melt the butter in a small pan on medium-low heat for 2 min. When it foams, take it off the heat and stir in the chipotle and cumin.

   Add in this stepButter 25 gGround chipotle chili ½ tspGround cumin ¼ tsp

   medium-low heat

7. Spread each tostada with garlic yogurt, then top with avocado and an egg. Spoon over the chipotle butter, scatter with feta and coriander, and eat straight away, before the tortillas soften.

   Add in this stepFeta, crumbled 30 gFresh coriander (cilantro), chopped 2 tbsp