- 2 T full-cream Greek yoghurt
- 2 eggs
- White vinegar
- 50 g butter
- Few strands of saffron
- Smoked paprika, for sprinkling
- Pita breads, for serving
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.