3/4 cup plain yogurt
1 garlic clove, pressed
2 tablespoons olive oil
1 tablespoon flavorful-but-not-hot red pepper, or a hefty pinch smoked paprika
crusty bread for eating
chopped fresh tomatoes
a handful of olives
steamed or sauteed greens
To make the yogurt sauce: In a bowl, mix together the yogurt, garlic, and salt to taste. Set aside.
To make the seasoned oil: Pour the olive oil and pepper in a saucepan, and gently heat over a medium-low flame until the oil just warms and takes on color from the pepper (you don't want to overheat and darken things). Turn off and let sit.
Poach the eggs — there are numerous tutorials on this, but I'm fond of slipping a cracked egg into a whirlpool of barely-simmering water with a splash of vinegar, and simmering until just barely set.
To assemble: Lay down a bed of the garlicky yogurt on a plate, and ladle two poached eggs on top. Add whatever additions you favor, then top with a sprinkling of salt and a good amount of the seasoned oil. Serve with crusty bread for dipping.