Take your eggs to the next level with this tasty take on a Turkish classic. Creamy, garlic-infused Greek-style yoghurt combined with punchy chilli and paprika makes for a sure-fire weekend brunch winner.
1. Mince the clove of garlic and mix it into the Greek-style yoghurt. Leave this to come up to room temperature.
2. Melt the butter in a small frying pan until lightly browned and nutty.
3. Remove from the heat and add the chilli flakes and paprika.
4. Poach the eggs and serve on top of the yoghurt with the chilli butter and toasted pitta.