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Ingredients
Method
A bit of this, a bit of that
- 150g Onken Natural Set yogurt
- 2 large eggs
- 15g unsalted butter
- Half a red chilli, finely sliced
- A pinch of smoked paprika
- White wine vinegar
- Pinch of salt
Step-by-step
- 1 In a small pan, melt the butter then add the chilli and paprika, and leave to cook gently on a low heat.
- 2 Meanwhile, bring a medium saucepan of water to the boil. Add the white wine vinegar and salt, then crack in the eggs. Turn the heat down to a simmer and cook for 4 minutes exactly, then drain on kitchen paper.
- 3 To serve, spoon the yogurt into a bowl, add the poached eggs then drizzle over the chilli butter. Serve with a toasted pitta bread to dip in to the cool yogurt, spicy butter and rich yolks.
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