Mix the yogurt with a bit of salt (to taste) and grated garlic. Set aside in the fridge.

Place the tomato on its side so that the top of the tomato (the little green stem thingy) faces to the side. Cut the tomato in half.

Grate the tomato halves with the cut-side first. Gate until only the tomato skin is left (you can throw it away, it's okay). Season the tomato puree with salt.

Add a splash of olive oil into a large pan, add flaky salt and the Padron peppers. Sear until peppers are very brown and soft. Set aside.

In the same pan, melt the butter and paprika powders. Simmer until butter is slightly brown and very fragrant.

Let's poach some eggs. You can do it! In a medium saucepan, bring water to a gentle simmer. You want some mild bubbling. Add a splash of vinegar. Crack each egg into a small bowl and drop the eggs gently, one by one, into the pan. Our tip to get the perfect shape is to turn the egg over itself using a spoon as soon as it gets in the water—Cook for around 3 minutes. The eggs are ready when the yolks slightly jiggle, but the egg whites feel completely solid. Feel free to trim any rogue egg white strands.

You did it!!! Well, almost. To serve, put yogurt into a wide, deep dish. Top with the tomato puree, the Padron peppers, and the paprika butter. Add the bread chips (check @asourstory for the recipe!). Finish with some flaky salt. Eat!