Boil water in a fairly big pot. Break one by one the eggs and pour them in a plate, being careful not to break the yolk. To ensure a homogenous cooking, let them “glide” from the plate into the boiling water. Within three minutes the eggs are ready but if you prefer hard-boiled, allow them to cook for another minute or so.

Meanwhile brown the butter in a skillet and add the garlic and onion. At the last possible moment add the coarsely ground red pepper and turn off the fire. Remove the eggs from the pot using a skimmer and place them in a deep plate.

Cover the eggs with plenty of yogurt and pour the hot butter over them. Serve immediately.