Turkish Eggs with Garlic Yoghurt and Chilli Butter

• 400gGreek yoghurt
• 1garlic clove, crushed to a paste with salt
• 1/2lemon, juiced
• 8eggs
• 1 tbspwhite wine vinegar, for the poaching water
• fine salt
• 30gbutter
• 2 tbspolive oil
• 2 tspAleppo pepper or 1 tsp chilli flakes
• 1 tspsweet paprika
• 15gdill, chopped
• 4tomatoes, chopped
• 1cucumber, chopped
• 1 tbspextra virgin olive oil
• 4flatbreads, warmed

Method

1. 1Take the yoghurt out of the fridge first thing so it is not fridge-cold under hot eggs. Stir in the garlic paste, lemon juice and a good pinch of salt, and spread thickly over four plates or shallow bowls.
2. 2Toss the tomatoes and cucumber with the extra virgin olive oil and a pinch of salt.
3. 3Melt the butter with the olive oil in a small pan over a low heat. When it foams, take it off the heat and stir in the Aleppo pepper and paprika; the residual heat blooms the spices without burning them and the butter turns deep red.
4. 4Bring a wide pan of water to a gentle simmer with the vinegar. Crack each egg into a cup, stir the water into a slow whirlpool and slide the eggs in two at a time. Poach for 3 minutes until the whites are set and the yolks still soft when nudged, then lift out with a slotted spoon onto kitchen paper.
5. 5Sit two eggs on each bed of yoghurt, spoon the chilli butter over so it pools into the yoghurt, and scatter with dill. Serve with the salad and the warm flatbreads for scooping.

Per serving

kcal

620

protein

31.7g

fibre

4.4g

carbs

44.3g

fat

35.2g