Get your cup of Greek yogurt into a bowl, then add the crushed garlic cloves and ½ teaspoon of salt. Give it a mix to combine, then set aside as you get ready to poach the eggs.

Set a large saucepan over a medium heat and fill it about two thirds of the way up with water. Depending on how large your saucepan is, you may need to poach your eggs in two rounds (you don’t want them to be crowded in the pot, so just use your judgement here) Bring the water to a very gentle simmer – you don’t want a rolling boil when you’re poaching eggs or the eggs will explode in the water. You just want to see little bubbles starting to form in the water. Add 1 tablespoon of vinegar at this point. Crack your eggs into small individual cups or bowls (I like to use espresso cups). This is going to make transferring them into the water a lot easier. You want to get the cup with the egg in it as close to the water as possible, then slowly pour it into the water. Set your timer for 3 ½ minutes. While the eggs are poaching, line a plate or tray with paper towels to drain the eggs on and get ready with a slotted spoon or spatula. Once the time is up, carefully use the spatula or slotted spoon to transfer the eggs onto the lined plate or tray.

Divide the garlicky yogurt between two bowls, then carefully transfer 2 eggs on top of the yogurt in each bowl. Finish by drizzling the chilli oil over the top of the eggs and yogurt in both bowls, then scatter over the mint leaves and dukkah. Enjoy right away, with a piece of toast or fresh bread!