Bring a large pan of salted water to the boil. Drop each egg into a small cup. After, turn the pan down to a low simmer, stir the water to create a whirlpool effect and drop each egg into the centre of the water (cook the eggs one by one). Cook for 4 - 5 minutes or until done to your liking. Once cooked, scoop the eggs out with a slotted spoon and drain on kitchen paper, keep them warm.
When all the eggs are cooked, heat the oil, garlic, paprika, chilli, sage and a pinch of salt in a small frying pan. Stir well and cook for about a minute until just hot.
Divide the yogurt between 2 large bowls, top with the eggs and pour over the flavoured oil. Best eaten straight away.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.