Poached eggs on a bed of garlicky yogurt, drizzled with spiked butter.
Crush and pound garlic to a paste in a mortar and pestle; mix it in the yogurt.
Combine butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.
To assemble, spread the garlic yogurt on a plate and place the poached eggs on top.
Drizzle with the chili butter and season generously with salt and pepper. If you like, tear some mint leaves over the top. Serve with bread.
By Matt Rodigheri