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Bring a small pan of water to the boil, add the vinegar and then crack in your fresh eggs. Simmer over a low heat for 3-4 minutes. If your eggs aren’t so fresh, try frying them sunny side up and finishing the dish in the same way.
Meanwhile, stir the Kashmiri chilli powder into the yoghurt along with 1 teaspoon of the garlic paste. Spread thickly over the middle of a serving plate or your bowls if portioning.
In a second small pan, add the butter, curry leaves, chillies, cumin seeds, turmeric, ginger and the remaining garlic pastes. Heat to a gentle sizzle until you hear the curry leaves frazzling, then gently swirl until the butter begins to foam.
Carefully drain the eggs, pop them onto the yoghurt before pouring over the tempered spice butter. Finish with a generous mill of black pepper and salt, crumble over the feta and scatter over the coriander leaves to garnish.