This is based on a Turkish dish called yumurta çilbir, substituting flavoured olive oil for the traditional melted butter.
Put a wide shallow pan of lightly salted water on to heat to the boil.
Mix the garlic and coriander into the yoghurt with the vinegar and season with salt and pepper. Put into 4 bowls.
Break the eggs, one at a time, into a saucer and slide them into the simmering water. Poach for 2 minutes and remove carefully with a slotted spoon. Transfer to the bowls.
In a small pan over a medium heat, warm the oil with the chilli and paprika. Spoon over the eggs, sprinkle over the grated ginger and serve.
© 1998 Alastair Little. All rights reserved.