In a Le Creuset 26cm Signature Shallow Casserole, add the garlic cloves to olive oil and fry gently on medium heat. After a minute, add smoked paprika and butter, cooking until the butter melts. Add the fresh cherry tomatoes to fry for 5 minutes until cooked. Remove all of the cooked tomatoes and keep aside for serving. Add the two tins of cherry tomatoes to the remaining butter. Fill the tins a quarter of the way with water and rinse to remove any more residue of the tomato juice and add to the pan. Simmer and allow to reduce and thicken for 15 minutes.

Meanwhile, poach the eggs in the Le Creuset 3-ply Stainless Steel Egg Poaching Pan to your preference. Season the sauce to taste and add a dash of sherry vinegar. Add the poached eggs into the warm sauce and allow to warm through. Remove from the heat and spoon the hot eggs and cherry tomato sauce over plates of double-thick plain yoghurt. Top with fresh watercress and paprika-buttered cooked cherry tomatoes. Serve with chargrilled ciabatta toasts and season to taste.