Turkish-style eggs with garlic yoghurt

• Free range eggs (15 pack)8
• Greek-style natural yoghurt300g
• Garlic (4 bulbs, approx 40 cloves)1
• Butter30g
• Smoked paprikastore cupboard3g
• Sliced wholemeal loaf1
• Salad tomatoes (6 pack)3

Plus salt and pepper. About £3.47 for the amounts used.

Method

1. 1

   Mix 300g yoghurt with 1 crushed garlic clove and a pinch of salt. Spread over 4 plates.

2. 2

   Poach 8 eggs in gently simmering water for 3-4 minutes until the whites are set. Lift out with a slotted spoon and put 2 on each plate.

3. 3

   Melt 30g butter with ½ tsp smoked paprika until foaming and drizzle over the eggs.

4. 4

   Serve with toasted bread from the loaf and 3 sliced tomatoes.