Boil water in a large saucepan, then cover with the lid and allow to simmer on a medium flame for a while
When the water is absolutely boiling hot, take off the lid and reduce the flame to a very low simmer. Then, carefully crack the eggs into the water one by one. They seem to sort of go ' freeze frame’ once dropped into the boiling water. Give them about 30 seconds when it seems like they have been poached carefully remove them one by one using a slotted spoon. If you suspect that the yolk will just burst open it means it needs some more time inside. Don’t worry if this process isn’t perfect the first time around , it is a learning curve and you will get it right in a few tries – in case of disaster scoop out as much of the egg as you can and after you are done with all the eggs use a sieve to save the remaining egg
Use two bowls or plates to serve. First, scoop some yoghurt into each of the serving bowls. Season with sea salt, a generous sprinkling of cracked black pepper and a pinch of chilli powder. Mix well
Create a bit of shallow space in the middle of the yoghurt mix and place the poached eggs on top
Heat a non-stick pan on a medium flame, and reduce flame to a simmer. Melt the butter and before it starts to brown add the finely chopped garlic and smoked paprika. Then add some sea salt
Quickly pour this delicious golden spiced butter over the eggs and yoghurt
Garnish by sprinkling some fresh mint leaves, roughly chopped for a burst of fresh flavour
Toast the mini wholemeal pitta bread portions in the same pan that was used to melt and spice the butter and it will give your pitta that extra kick of flavour!
Scoop the flavoured poached egg and the cooling yoghurt with the pitta bread. It’s a beautiful sensation on your palate as the cold yoghurt and smoked paprika work their magic on your taste buds