POACHED EGGS WITH MINT AND YOGURT

Steps:

• In a small bowl, stir the yogurt and garlic together. Season to taste with salt and pepper and set aside for 30 minutes to 1 hour.
• When ready to cook, use a large spoon to divide the yogurt on four serving plates, making large dollops. Use the back of a spoon to spread each dollop into a large oval, big enough to hold two eggs.
• In a saucepan, melt the butter over medium heat until it foams. Add mint, paprika and red pepper flakes and stir until fragrant. Turn off the heat and keep warm.
• In a large, deep skillet, combine two inches of water and the vinegar. Bring to a simmer. Crack the eggs gently into the water. Simmer until softly cooked, about 3 minutes. Using a slotted spoon, lift eggs out one at a time, holding a paper towel under the spoon to avoid dripping water onto the yogurt. Place two eggs on each plateful of yogurt. Remove mint leaves from the warm spiced butter, then use a spoon to drizzle butter over the eggs. Grind black pepper onto each egg, and serve immediately with hot toasted pita bread.