150 g butter
250 g yogurt
1/2 tsp cumin
vegetable seasoning, salt, pepper, paprika
In a saucepan pour 500 ml water, put the butter, cumin, chopped onion and salt (to taste). Once the liquid boil, add the eggs and cook three minutes under the lid. Withdrawing the pan from the heat. Pour well mixed yogurt and served 2 eggs per person. Upon presentation sprinkled with red and black pepper and chopped parsley.