How to cook: Turkish eggs

Having lived a mile from one of the most Turkish streets in London, I am no stranger to these eggs. They are so simple and surprisingly delicious. The first time I saw them I knew I just had to try: yoghurt, spiced melted butter and poached eggs.

Don't be afraid of poached eggs, there is no secret apart from using the freshest eggs possible. A fresh egg has a tight white and it will pull around the yolk when you poach it. Eggs in the shop are usually already a week old, so buy them on the day, or better still in the farmers' market. I use the whirlpool technique, which I was taught. It may seem excessive, but I love a good poached egg.

If making more than one, chill the poached eggs in iced water ready to reheat in hot water for 30 seconds when they are all ready. Some add vinegar, to keep the white tight, but if the eggs are fresh this isn't necessary. Whatever works for you.

There are three ways of flavouring these: you can go with spice (paprika), with aroma (sage), or you can even combine the two. The crispy sage leaves are heavenly in the melted butter but the paprika is wonderful too. Try either and try them together as well. I can never decide which I prefer.

Serves 1

*2 eggs
*25g unsalted butter
*6 sage leaves, or ½ tsp hot paprika, or both
*100g thick Greek yoghurt

Poach the eggs. Bring a deep pan of water to a gentle simmer (small bubbles will be rising to the surface, just before a boil). This is easier to do if you crack each egg into a ramekin or cup so that you can easily drop it into the whirlpool while it's still busy spinning.

Create a little whirlpool by running a spoon around the edges of the simmering water until there is a fast-moving swirl in the centre. Drop in your egg and, when the white is firm, it's done. Repeat with the second egg.

While the eggs are poaching, melt the butter.

Crisp the sage leaves in the butter, if using, or add the paprika to the melted butter.

Create a pillow of yoghurt in the bottom of a bowl. Put the poached eggs on top and drizzle that lovely melted butter over them. Add the sage leaves too, if using. The crispy leaves make a wonderful contrast to the creamy, rich egg yolk.

Comfort and Spice by Niamh Shields (£14.99, Quadrille)