Turkish Eggs

10 mins | Cook: 10 mins | Total: 20 mins Serves: 2 Difficulty: Easy

Ingredients

1 red chilli, finely sliced

50g butter

1 garlic clove, crushed

200g Greek yogurt

½ lemon, juiced

1 tbsp white wine vinegar

2 Fenton Farm eggs

2 tsp sumac

Small bunch of coriander, leaves picked

Toast or sourdough, to serve

Method

Make the chilli butter

Place the butter and sliced chilli in a small pan over a very low heat. Let the butter melt slowly so the chilli has time to infuse. Keep warm while you prepare the rest of the dish.

Prepare the garlic yogurt

Spoon the Greek yogurt into a bowl and stir through the crushed garlic. Add the lemon juice, season well with salt and pepper, then mix until smooth.

Poach the eggs

Bring a large pan of water to a gentle simmer and add the white wine vinegar. Stir the water to create a soft swirl, then carefully crack in the eggs. Poach for around 3 minutes, or until the whites are set and the yolks are still soft. Lift out with a slotted spoon and drain on kitchen paper.

Assemble and serve

Divide the garlic yogurt between two bowls. Place a poached egg on top of each, then spoon over the warm chilli butter. Finish with sumac, coriander leaves and a little extra seasoning.

Serve straight away with toast or sourdough for dipping.