99% fat-free plain Greek yoghurt
½ clove(s), crushed
Fresh lemon rind
½ tsp, finely grated
¼ tsp, plus extra to serve
Fresh red chilli
½ whole, thinly sliced
1 tbs, chopped
- Place yoghurt, garlic, lemon rind and juice in a small bowl. Season with salt and pepper and mix to combine. Set aside.
- Heat the oil in a small frying pan over medium-low heat. Add paprika and half the chilli and cook, stirring, for 1-2 minutes or until fragrant. Remove from heat and set aside.
- Bring a medium saucepan of salted water to the boil, then reduce to a simmer. Carefully crack 1 egg into a cup, then slide into water. Repeat with remaining egg. Simmer eggs gently for about 3 minutes, or until the whites are set and yolks are still soft. Remove the eggs with a slotted spoon and drain on a plate lined with paper towel.
- Divide the yoghurt mixture between 2 bowls. Top each with a poached egg, then drizzle with chilli-infused oil. Scatter over the coriander and remaining chilli, and sprinkle with extra paprika.