Ingredients ½ 1× 2× 3×

• 2 very fresh eggs
• 1 cup Greek yogurt at room temperature
• 1 garlic clove crushed very fine with salt
• 2 tablespoons butter
• 1 teaspoon Turkish chilli flakes (pul biber) and paprika
• 1 tablespoon vinegar for poaching
• Fresh dill and mint to garnish

Instructions

1. Whisk the yogurt with the crushed garlic and salt until smooth and spread it on the serving plate
2. In a small pan, heat water to a gentle simmer (not a rolling boil) and add the vinegar
3. Stir the water to make a whirlpool and carefully drop an egg into its centre
4. Poach gently for 3 minutes until the white is set and the yolk still runny, then lift out with a slotted spoon and drain
5. Repeat with the second egg and set both eggs gently on the garlic yogurt
6. In a small pan, melt the butter until it foams, add the chilli flakes and paprika and turn off the heat at once
7. Pour the sizzling red butter over the eggs and yogurt, garnish with dill and serve immediately with toasted bread