Prepare the Yoghurt Base: In a medium mixing bowl, combine the Greek yoghurt, minced garlic, chopped dill, chopped mint, and a pinch of sea salt. Stir everything together until smooth. Divide the yoghurt between two shallow serving bowls, spreading it to create a thick, even layer. Set aside.

Prepare for Poaching: Fill a medium-sized saucepan with about 10cm of water. Add the white wine vinegar and bring it to a gentle simmer over a medium heat. You want to see small, gentle bubbles rising, but the water should not be at a rolling boil.

Crack the Eggs: Crack each egg into a separate small bowl or ramekin. This makes it easier to slide them into the water gently and helps them keep their shape.

Poach the Eggs: Using a spoon, stir the simmering water to create a gentle vortex. Carefully slide one egg into the centre of the vortex. The motion will help the egg white wrap around the yolk. Cook for 3-4 minutes for a soft, runny yolk. What works best for me is setting a timer to be precise.

Cook in Batches: Depending on the size of your pan, poach the eggs one or two at a time to avoid overcrowding. As each egg is cooked, use a slotted spoon to carefully lift it out of the water. Let it drain well—you can even gently dab the bottom with a paper towel to remove excess water.

Make the Spiced Butter: While the last eggs are poaching, place the unsalted butter in a small saucepan over a low-medium heat. Allow it to melt completely and start to foam. This should take about 2-3 minutes.

Add the Spices: Once the butter is foamy, remove it from the heat. Immediately stir in the Aleppo pepper flakes and sweet paprika. The residual heat will toast the spices perfectly without burning them, releasing their wonderful aroma.

Assemble the Dish: Place two poached eggs on top of the yoghurt base in each bowl. Drizzle the warm, spiced butter generously over the eggs and yoghurt.

Garnish and Serve: Garnish with a few fresh dill fronds and a final crack of black pepper. Serve immediately with slices of warm, toasted sourdough for dipping into the yolk and scooping up the yoghurt.