Turkish Eggs

Ingredients

• 120g Greek yoghurt

• 1/2 clove garlic finely shopped

• 1/4 tsp flaky salt

• 2 1/2 tsp extra virgin olive oil

• 25g butter

• 1/2 tsp Aleppo chilli flakes (if you can find them. Substitute mild chilli flakes)

• 100ml white wine vinegar

• 4 eggs

• 1 Tbsp snipped flat leaf parsley and dill

• Toasted bread

Method

Whisk the yoghurt, garlic (if using) and salt with 1 tablespoon of olive oil for 15 seconds. Put aside.

In a small pan make beurre noisette, by cooking the butter over a medium heat until pale nut-brown in colour, stirring from time to time to lift the brown parts that settle on the bottom.

Add the chilli flakes, stirring gently to allow them to sizzle for a few seconds – the butter may foam up so be careful.

Add the vinegar to 1 litre of simmering water in a medium sized deep saucepan and poach the eggs – runny centres will need 5-6 minutes cooking, depending on the size of the eggs.

To SERVE, divide three-quarters of the yoghurt between the warmed bowls. Put two drained poached eggs in each bowl, then spoon the remaining yoghurt on top. Give the chilli butter a good stir and drizzle it on. Scatter with the herbs and serve toasted bread on the side.

Serves 2