This egg dish, called 'cilbir' in Turkish, is made of poached eggs covered with spiced yoghurt
Poach the eggs for 2 minutes in water spiked with the vinegar. Lift out with a slotted spoon and drain.
Melt the butter in a pan until bubbling, add the garlic, paprika and chilli, and cook for 1 minute. Add the mint and yoghurt then season to taste.
Sit the eggs on toasted bread, pour over the yoghurt sauce and serve.
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