1. To make your garlic yoghurt base, combine 4 heaping Tbsp Greek yoghurt with 1 clove of grated garlic, lemon zest, salt, and pepper. Mix well and set aside.

2. For your chilli butter sauce, melt 2 Tbsp butter in a pan with 1 Tsp Aleppo pepper and a pinch of smoked paprika (optional) over low heat for 1-2 minutes, stirring constantly to prevent burning. Remove from heat once combined and set aside.

3. For your garnish thinly slice 1 red chilli (optional) and finely chop some fresh dill and parsley. Set aside for later.

4. To poach your 2 eggs, bring a large saucepan of water to a gentle simmer and add a splash of distilled vinegar (optional). Crack one egg into a small bowl, then carefully slide it into the simmering water and repeat with the second egg. Cook for 3-4 minutes, until the white is set but the yolk is still runny. Use a slotted spoon to lift the egg out and drain on a kitchen tissue.

Alternatively, you can boil your eggs for 5-6 minutes for soft boiled eggs. Remove them from the pan once done and soak them in ice cold water for a minute before peeling them and slicing each egg in half.

1. Toast 2 slices of sourdough. Butter your toast (optional) and cut both slices in half for plating.

2. To plate, spread the garlic yoghurt base evenly across your plate. Place the poached/soft boiled eggs on top, then drizzle with the chilli butter sauce. Garnish with sliced red chilli (optional), freshly chopped dill, and parsley. For an extra touch, grate some Parmesan over the dish (optional). Season with salt and pepper if needed. Serve with your toasted sourdough on the side, and you're ready to enjoy!