4 soup spoons of butter
600 g of natural yoghurt (Bulgarian if possible!)
5 or 6 cloves of garlic
5 soup spoons of vinegar
2 teaspoons of paprika
One third of a teaspoon of chilli powder
Freshly chopped dill
Crush the garlic and mix this together with the yoghurt and half a coffee cup of salt.
Bring a full pan of water to the boil (with salt and the vinegar). Break the eggs one by one into a
bowl, then poach them in the simmering water.
After three minutes of cooking, remove the eggs. In a serving bowl, place the yoghurt and then the eggs on top.
Heat the butter, add paprika and the chilli powder. Mix together for a few seconds and remove from the heat. Drizzle over the poached eggs.
Sprinkle with freshly chopped dill and serve with a dry white wine and fresh crusty bread for a delicious and quick meal.