Turkish-style poached eggs with yogurt and chilli butter

Method

1. Bring a large pan of water to the boil and add a splash of white wine vinegar. Lower the heat to a simmer, then gently crack in 3 eggs and simmer for 3 minutes. Lift each egg out with a slotted spoon and set aside on kitchen paper. Repeat with the remaining 3 eggs.
2. Meanwhile, stir the lemon zest, a squeeze of lemon juice, some freshly ground black pepper and sea salt into the yogurt, then divide equally among 6 bowls. In a separate pan, melt the butter with the chilli powder and smoked paprika, bubble for a couple of minutes until the butter begins to brown a little, then remove from the heat.
3. Carefully place a poached egg onto the yogurt in the centre of each bowl, generously spoon over the hot chilli butter and scatter with sea salt flakes and a sprinkle of shredded mint. Serve with slices of toasted sourdough or mini pitta breads.