This dish is super easy, and it's pure bliss. Each time I make it I feel like I'm in a fancy-pants cafe, except that I'm still in my pyjamas and my hair looks like a bird's nest. —Eat This My Friend | Jade O'Donahoo
Melt butter over gentle heat until foamy, stir in paprika and turn off heat.
Make yoghurt sauce by combining yoghurt with salt, garlic and lemon zest.
Gently fry 2 eggs in a splash of olive oil, until done to your liking. I like my yolks slightly runny.
Warm your pita briefly in a pan, dollop yoghurt sauce in the centre of the pita and smooth with the back of the spoon. Lay the 2 eggs over the sauce and drizzle on paprika butter. Sprinkle on some little mint leaves (if using).