Curried Chickpeas Turkish Eggs

Ingredients:
200g Greek yogurt 
1 clove of garlic, minced 
Salt to taste 
2 eggs 
1 tin Supreme Curried Chickpeas 
1 tbsp ghee/ butter 
1 tsp Supreme Chilli Powder 
Chopped coriander 
Sliced spring onions 
Toasted bread 
Method: 
Make the yogurt: Add Greek yogurt, garlic and salt into a bowl and mix until well combined. Set aside 
Make the chilli butter: melt butter or ghee in a small pan over medium heat. Once heated add chilli powder and stir until well combined. Cook for 1 minute then remove from heat and set aside to infuse. 
Heat the curried chickpeas in the microwave or stovetop. 
Make the poached eggs: bring a large saucepan of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into water, holding the bowl just above the surface of the water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel. 
Assemble: Dollop yogurt mixture onto a plate and use the back of a spoon to spread yogurt. Then spoon desired amount of curried chickpeas on top. Now place the poached eggs atop the chickpeas and yogurt. Drizzle the eggs with chilli butter and garnish with chopped coriander and sliced spring onions. Serve immediately with toasted bread.