- 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.