Spicy Turkish eggs

 I love the combination of ingredients in this dish -never thought it could go together until I tried it in London. I made a spicy version for Valentine's brunch which I like better but you can choose to reduce the heat. Regardless it's rich, creamy and luscious way to eat poached eggs and can be changed up to use different herbs or garlic.The paprika adds a smoky flavour and reddish golden colour, which was fitting for this occasion!

Ingredients:
4 very fresh eggs, preferably organic
Sage leaves
sea salt
a few tablespoons butter
Olive oil
paprika
a few generous pinches chili flakes
1 cup (whole milk) Greek yogurt

Method:Split and spread half the yogurt in 2 shallow serving dishes. This makes the creamy, pillowy base for the eggs. Poach eggs one at a time, drain and place over the yogurt, two in each dish. Heat the butter with olive oil until just melted, add the sage leaves, salt, chili flakes and let the leaves get slightly crispy. Remove from heat and sprinkle paprika in the sauce to give it the golden hue and flavour. Spoon the sage leaves and sauce immediately over the eggs in the dishes and serve with toast.

Note: For a perfect poached egg: crack an egg into a little container and slide into simmering (not boiling) water to which a tsp. of vinegar is added. The vinegar helps the egg whites stay together but it is also important to use really fresh eggs. Remove with a slotted spoon when the whites are set but the yolk is still runny - around 30 seconds.