Combine the yoghurt, spring onion, coriander, garlic and sumac in a bowl. Season with NOMU Cyprus Flake Sea Salt and Black Pepper to taste and set aside.

Fill a deep saucepan with water and bring to a boil, then add about 1/2 teaspoon of vinegar for every 5 cups of water used. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium-sized bubbles continue to rise to the surface.

Crack an egg into a teacup and create a whirlpool in the water by stirring with a wooden spoon. Gently slide the egg into the centre of the swirl.

Turn the heat down and gently poach the egg for 3-4 minutes. Use a slotted spoon to carefully remove the egg from the water and place on kitchen paper to drain off excess liquid.

Trim any excess untidy white from around the poached egg with a knife. Cover to keep warm. Repeat with the remaining eggs.

In a small saucepan, gently melt the butter and add the NOMU Smoked Sweet Paprika and a generous pinch of NOMU Cyprus Flake Sea Salt.

Divide the yoghurt into two bowls. Place a poached egg on top of the yoghurt, drizzle with the paprika-infused butter and top with extra chopped fresh coriander.

Serve with toasted crusty bread on the side.