Ingredients

1 cup plain Greek yoghurt, at room temperature

1–2 garlic cloves, finely minced

2 eggs

3 tablespoons extra-virgin olive oil

1–2 tablespoons vinegar, optional

2 teaspoons Aleppo pepper or red pepper flakes

Salt, to taste

Rustic bread, for serving

Method

Prepare the yoghurt:
In a bowl, combine the room-temperature yoghurt, garlic and a good pinch of salt. Whisk until smooth. Divide between two serving bowls.

Poach the eggs:
Bring a saucepan of water to a gentle boil and add the vinegar.

Crack one egg into a fine-mesh sieve over a bowl. Gently swirl it around to drain the thinner part of the egg white. Transfer the egg to a small ramekin.

Stir the boiling water with a wooden spoon to create a gentle whirlpool. Carefully slide the egg into the centre and poach for 2–3 minutes.

Remove the egg with a slotted spoon and place it briefly on a plate lined with kitchen paper. Repeat with the second egg.

Make the spiced oil:
While the second egg is cooking, heat the olive oil and Aleppo pepper in a small pan over medium heat for a few seconds, until fragrant.

Assemble:
Place a poached egg on top of each bowl of yoghurt. Drizzle generously with the warm spiced olive oil.

Serve immediately with rustic bread for dipping.