Turkish eggs

• red chilli↗1

  finely sliced

• butter↗50g g
• garlic clove↗1

  crushed

• Greek yogurt↗200g g
• lemon↗½

  juiced

• white wine vinegar↗1 tbsp tbsp
• medium eggs↗2
• sumac2 tsp tsp
• small pack coriander

  leaves picked

• toast↗

  to serve

Step-by-step instructions

1. 1

   Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.

2. 2

   Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.

3. 3

   To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.