- Preparation and cooking time
- Serves 2
- STEP 1
Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.
- STEP 2
Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.
- STEP 3
To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.