Instructions

Instruction :

1. Combine the room temperature yoghurt, crushed and chopped garlic and salt to a mixing bowl. Whisk and mix well together. Divide the whisked yoghurt between two serving bowls and set aside.
2. Boil water in a saucepan . Add enough water to the pan. When water starts boiling add the vinegar and stir. While the water is boiling, crack the eggs and keep the ready in two separate small bowls or ramekins.
3. Use a spatula or a spoon to swirl the water in clock or anti-clockwise to create a vortex. Very gently pour in one of the cracked eggs into the swirling vortex of the water. Reduce the heat and let the egg cook for not more than 2 mins or until the egg whites are set, but the yolks need to be runny.
4. Take out the poached eggs and place it gently over the whisked yoghurt in the bowls. Repeat poaching the other egg. Once done take out gently and place over the second yoghurt bowl.
5. In a small pan over medium heat the butter till foamy before adding the olive oil. Over- heated, smoky over even burnt butter is Not what we want.
6. Once lightly hot add in the red chilli flakes and paprika (or red chilli powder). Keep stirring and cook for 5 – 10 seconds.
7. Remove and drizzle the spicy hot butter sauce generously over the prepared yoghurt bowls with poached eggs each.
8. Sprinkle fresh dill and serve immediately with some toasted breads or pita breads.