Turkish Style Eggs

Per person
4 tbsp Glenisk Greek yoghurt
1 small garlic clove, crushed and mashed
1 tsp olive oil
2 large eggs
25g butter
½ tsp hot paprika
large pinch chilli flakes
2 tbsp flat leaf parsley finely chopped
A squeeze of lemon juice
Sourdough bread, sliced and toasted

Crush the garlic clove and add them into yogurt with the olive oil and lemon juice. Whisk gently until it is mixed. Season and tip into the serving bowl.
Melt butter in a saucepan, spoon off the foam until you are left with the clear liquid, bring to a high heat then add paprika and chilli flakes to season.
Remove from heat when it sizzles.
Poach your eggs according to your preference . When you are ready to serve, remove the eggs from the water with a slotted spoon, drain and place them atop the yogurt in each plate. Spoon over the melted butter sauce over the eggs and yogurt and drizzle any remaining over the sourdough slices. Sprinkle over the parsley and serve immediately