Poached eggs with yoghurt, saffron and smoked paprika sauce

Smear the yoghurt onto a plate.

To poach the eggs, bring a small pot of water to the boil, reduce the heat to a simmer and add a shot of white vinegar.

Break the eggs into a coffee cup and carefully but quickly slide them into the water.

Poach for about three-and-a-half minutes and remove with a slotted spoon. Drain and slide them onto the yoghurt.

To make the sauce, melt a knob of butter in a pan and add a few strands of saffron and a sprinkle of smoked paprika.

Once the butter has coloured and infused, remove from the heat and pour over the eggs. Dust with paprika.

Toast the pita breads in a griddle pan or over a braai grid. Serve alongside the eggs.