Turkish eggs with Turkish toast

Here's A Little Recipe From A Different Country But Made By The Lovely Gizzi  , I Wonder What Was The Story Behind This One ....

Severs 2

               200g Greek Yogurt

                             1 small garlic clove , crushed

              4 British Large Eggs

25g Butter

                         1/2 Tea Spoon Hot Paprika 

                    A Squeeze Of Lemon Juice

                                                                    sourdough Bread , Sliced , Griddled And Buttered To Serve

                                                                  

 1. Mix together the yogurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.

2. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter. Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt.