Preparation
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 smoky paprika makes for a sure-fire weekend brunch winner.
1. Mince the clove of garlic and mix it into the Greek-style yoghurt for creaminess. Leave this to come up to room temperature.
2. Melt the butter for richness in a small frying pan until lightly browned and nutty.
3. Remove from the heat and add the chilli flakes for kick and paprika for smokiness.
4. Poach the eggs and serve on top of the yoghurt with the chilli butter and toasted pitta.
