Preheat the oven to 350 degrees F.
Place the yogurt
and garlic in a small bowl and stir to combine. Season with salt and pepper. Divide between 4 small ovenproof dishes and place in the oven for 10 minutes.
While the yogurt is warming, put 2 inches of water in a deep frying
plan and bring to a boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs
slide into the water. Cover the pan with a tight-fitting lid. Leave to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain
on a clean tea
Mix the olive oil and paprika
together in a small bowl. Season with salt and pepper. Remove the yogurt from the oven and top with the spinach
leaves and poached egg. Drizzle
over the olive oil mixture and serve at once.