- With a spoon, beat together the yoghurt and garlic until smooth. Spoon into two small bowls. In a pan over a low heat, melt the butter with Shemin’s Harissa spice blend and the paprika (taking care not to let it burn).
- Poach the eggs for 2 minutes, then remove with a slotted spoon and drain on kitchen paper.
- Pop the bread into the toaster while the eggs are in the pan.
- Place poached eggs on top of the yoghurt and pour over the chilli butter. Serve with toast for mopping up all the yolk, yoghurt and spicy butter.
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