• Cut the onions in julienne

1. Boil water in a fairly big pot.

2. Break the eggsone by one 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.

3. Within three minutes the eggs are ready but if you prefer hard-boiled, allow them to cook for another minute or so.

4. 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.

5. Remove the eggs from the pot using a skimmer and place them in a deep plate.

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