- 1 cup plain yoghurt at room temperature
- 1 tablespoon crushed garlic
- 1 tablespoon dill, chopped (optional)
- ½ teaspoon salt
- 2 eggs
- 1 tablespoon white vinegar
- 30ml salted butter
- 1 tablespoon olive oil
- 1 teaspoon dried chilli flakes
- 1 teaspoon smoked paprika
- Mix together yoghurt, crushed garlic and salt. Optionally add in chopped fresh dill and set aside.
- In a small saucepan pour the 500ml boiling water and vinegar into a small saucepan and bring to a simmer. Once the water starts boiling, reduce the heat to low. Crack open the eggs one at a time into separate ramekins or egg poaching cups.
- Drop the poaching cups into the water. For a firm white and runny yolk, you’ll want to poach for 3-4 minutes. Remove with a slotted spoon once done to your liking and set aside.
- Melt the butter in a small saucepan until it is foamy. Add in olive oil, dried chilli flakes and paprika. Gently stir and heat for 5-10 seconds. Remove from the heat.
- Transfer the yoghurt mixture into a serving bowl and place the poached eggs on top.
- Pour a generous amount of spiced butter sauce over the eggs and sprinkle with chopped fresh dill and red pepper flakes.
- Serve immediately with some toasted flat bread or regular bread.