Turkish eggs (cilbir)

Method

Mix the Greek yoghurt with minced garlic, salt and pepper, then spread onto serving plates. Melt the butter in a small pan and stir in the paprika and chilli flakes, cooking gently for 1 minute until fragrant. Bring a shallow pan of water with white wine vinegar to a gentle simmer, then poach the eggs until the whites are set but yolks remain runny, about 3-4 minutes. Place two poached eggs on top of the yoghurt mixture on each plate. Pour the warm spiced butter over the eggs and garnish generously with fresh coriander and mint.