Cilbir

Step 1: Preheat oven to 300 F. Melt 3/4 oz. butter in a heavy-bottomed frying pan and cook the onion over low hear for 15 minutes, or until golden brown. Remove the pan and allow to cool slightly. In a small bowl, combine the onion yogurt and salt, to taste.

Step 2: Divide the yoghurt mixture among four ovenproof ramekins, each measuring about 3 inches in diameter and 1 1/2 inches deep. Place on a tray in the oven to heat gently.

Step 3: Meanwhile, fill a large deep frying pan 3/4 full of water, add a pinch of salt, and bring to a gentle SIMMER. Gently break the eggs, one at a time, into a small bowl and slide each egg into the water. Reduce the heat so that the water barely moves. Cook for 2-3 minute, or until the eggs are just set. (Or longer, if you don't like runny yolks!) Remove with a slotted spoon and pat off any excess water using paper towels. Place an egg in each ramekin and season with salt and pepper.

Step 4: Melt the remaining butter in a small saucepan and add the paprika. Drizzle over the eggs and serve at once.