some kind of pepper powder: chilli, paprika, cayenne
Steps
Spoon yoghurt into a bowl to mix, grate in your garlic cloves and chuck in a pinch of salt
Bring a little saucepan of water to a boil, then glug in some vinegar. Quantity doesn't matter too much but more like 2-3 tbsp than half a bottle.
Turn the water down so it's barely simmering, as low as you can.
Crack an egg into a short glass or mug, then tip that into the water, to the edge of the pan. Leave it a few seconds and then do the rest.
If you want, poach the eggs in batches.
If your pans are shit, then you might want to gently nudge the egg from the surface at the bottom so it bobs around.
Every minute or so, scoop an egg to the surface and poke it gently, you should be able to tell when it is done, but in general the white should be a little rubbery and you should feel the inside give ever so slightly. There isn't a set time here, its trial and error. Don't fanny about swirling the water or using some temu contraption. Just make more and you'll figure it out. I believe in you.
When the eggs are done remove them and place them on a plate with some kitchen towel while you do the rest. This'll stop them over cooking and the paper will soak up some water.
Melt the butter into another small pan, when it starts to bubble, chuck in your pepper powder. Stir for a few seconds then take it off the heat.
Assemble by spooning some yoghurt onto a plate, make a little nest for your egg friends. Lower the eggs into their new homes then drizzle over the spicy butter.
Eat. Enjoy. And vampires beware.
Tips
Squeeze some lemon juice over the plate for some pizzazz
Smash the garlic with the side of a knife and smoosh in some lemon zest and your salt - it'll help combine the flavours... and is fun
Aleppo pepper is the OG, but who has that knocking around?
