Poached eggs with yoghurt, paprika and mint

Method

1. Bring a small saucepan of water to the boil. Reduce the heat, swirl the water, crack the egg into a cup, slip gently into the whirlpool in the centre. This avoids getting the tips of your fingers burned as you drop the egg into the water. The water should not boil again but bubble very gently just below boiling point. Cook for about 3-4 minutes, until the white is set and the yolk is still soft and runny.

2. Add 1 small crushed garlic clove to 3 tablespoons of natural yoghurt.

3. Remove the poached egg with a slotted spoon to a warm bowl, add a good dollop of yoghurt.

4. Melt a little butter in a small pan, when it begins to foam, add the paprika, stir for 30 seconds, careful it doesn’t burn. Drizzle over the eggs and yoghurt.

5. Shred 2-3 mint leaves and scatter over the top. Serve immediately with some Turkish bread or toast.