Bring the yoghurt towards room temperature

Take the yoghurt out of the fridge about 20–30 minutes before serving if you have time.

You don't need it warm, but fridge-cold yoghurt underneath freshly poached eggs creates a bigger temperature contrast than I want.

Mix the yoghurt with the garlic and salt.

Taste it.

If you'd like a little more acidity, add the optional teaspoon of lemon juice.

Spread the yoghurt across two shallow bowls or plates.

Prepare the eggs

Crack each egg individually into a small cup or ramekin.

Bring a medium saucepan of water to a very gentle simmer. You want small bubbles rather than a rolling boil.

Add the vinegar.

Poach the eggs

Gently lower the eggs into the water.

Depending on the size of your saucepan, cook them two at a time rather than overcrowding the pot.

Poach for approximately 3–3½ minutes for set whites and runny yolks.

Remove with a slotted spoon and allow excess water to drain.

If there are particularly wet edges, briefly rest the spoon on a clean tea towel or paper towel before transferring the egg to the yoghurt.

Place two eggs onto each plate.

Make the paprika chilli butter

While the eggs are poaching, melt the butter with the olive oil in a small frying pan over medium-low heat.

Once the butter begins foaming, add the sweet paprika, smoked paprika and chilli flakes.

Swirl for about 20–30 seconds.

Don't fry the paprika aggressively. Ground spices can burn surprisingly quickly and become bitter.

Remove from the heat once the butter is fragrant and has turned a deep orange-red.

Pour over the butter

Immediately spoon the hot paprika butter over the eggs and yoghurt.

You want some over the eggs and some running directly into the yoghurt.

Finish

Scatter over the dill and parsley.

Add freshly cracked black pepper.

Serve immediately with warm flatbread, pita or toasted sourdough.