This dish is a Turkish breakfast favourite. It sounds like a strange combination but works brilliantly. It’s easy to increase the quantities to feed more people – just poach your eggs until they are almost ready (1–2 minutes), gently transfer them to a bowl of iced water until you’re ready to serve, then reheat in boiling water for 30 seconds. Be sure to use the freshest eggs available, otherwise they’ll disintegrate into long trailing strands in the pan. If you have time, bring the yoghurt up to room temperature, as otherwise there will be a big contrast between the cold sauce and the hot egg. If you find your paprika a bit insipid, experiment with Spanish smoked paprika. It’s not at all authentically Turkish, but it is much more delicious than the low-quality regular paprika sold in some supermarkets.