


175 g / 3/4 cup Greek yogurt

1 garlic clove, minced

Juice of 1/2 lemon

2–3 tbsp olive oil

A sm1ll bunch of parsley, chopped

Salt and pepper

2 soft-boiled eggs, halved

1/2 avocado, sliced

5–6 cherry tomatoes, halved

20 g / 1 1/2 tbsp butter

1 tsp paprika

1/2 tsp chilli flakes

1 tsp turmeric, optional
Mix the yogurt with the garlic, lemon juice, olive oil, parsley, salt and pepper. Spread it over a plate, then add the eggs, avocado and tomatoes.
Melt the butter over low heat. Add the paprika, chilli flakes and turmeric, then let the spices gently infuse for 1–2 minutes without burning.
Drizzle the warm spiced butter over everything and serve with plenty of bread for dipping.