Take yoghurt in a bowl add in minced garlic and salt. whisk really well till smooth, set aside. The yoghurt has to be at room temperature.

For making the toasted chilli butter. Take butter in a saucepan heat till it is completely melted. Lower the flame and add cumin powder, Paprika, chilli flakes and dried parsley. Mix well and set aside.

Now let's make poached eggs. Take water in a saucepan and bring it to a boil. Lower the flame completely so the water doesn't boil too much it has to be in steady simmer stage. Add in vinegar and uses a spoon and swirl the the water so it creates swirl. Crack open one egg in a small bowl and add the egg slowly into the water. The egg will swirl in the water and cook very gently. Let the egg cook for 1 to 2 minutes as per your liking and use a slotted spoon to remove the egg gently from the water and drain it on a paper towel.

Now let's do the plating. Take a serving dish, spoon the garlic yoghurt onto the dish and spread it evenly. Place the poached egg over the yoghurt and spoon the butter over the eggs generously. So with any bread of your choice and enjoy.