Instructions

1. To make the chilli oil, heat a pan over medium heat then add the olive oil and chilli. Cook, stirring occasionally, for 2-3 minutes, then remove from heat and set aside until needed.
2. For the garlic yoghurt, mixed together the Greek yoghurt, lemon juice and garlic. Season to taste with salt and pepper. Set aside until needed.
3. Place a large saucepan over medium high heat and add water, about 3 fingers high. Season with salt.
4. Once the water starts to come to a simmer, lower heat to low so that there’s no movement in the water. Crack the eggs into the water and leave to poach for 3-4 minutes, just until the whites are set but the yolk is soft. Tip: The fresher your eggs, the less liquid the whites are so they will hold together in the poaching water. One way to get rid of very liquid egg whites is to crack the egg into a small sieve, the liquid whites will drain off, then you can tip the egg into a small cup ready to be added to the water.
5. Once the eggs are cooked, use a slotted spoon to remove them from the water and transfer to a plate lined with paper towel.
6. Divide the garlic yoghurt between 4 shallow bowls then top with an egg. Pour over the chilli oil and finally finish off with fresh dill and mint. You can also season with a final sprinkling of salt and pepper.
7. Enjoy immediately with crusty bread for scooping.