Cook the eggs for 7 minutes in boiling water and cool them in a bowl of cold water.

Peel the eggs and cut them in half.

In a bowl, mix the paprika with 100ml of olive oil and heat for 2 minutes in a pot.

In a pestle and mortar, combine the coriander and parsley with 200ml of olive oil, garlic, salt, pepper and half the chilli. Crush and set aside.

Season the yoghurt with a little olive oil and the lime.

Place a little yoghurt on a plate and add the eggs, paprika oil and salsa verde, and decorate with the herbs and chopped chilli.