Turkish Eggs

Prep the yoghurt and chilli butter

• Peel and crush the garlic. Juice the lemon
• In a bowl mix the yoghurt with the garlic and lemon juice, season to taste with salt and set aside so it comes to room temperature.
• Make the chilli butter. Put the butter into a small pan and melt over a medium heat, simmer for 1-2 minutes until it starts to froth and goes a nutty brown colour, remove from the heat and add the chilli flakes. Set aside.

Poach the eggs & cook the spinach

• Heat a dash of oil in a large frying over medium heat, add the spinach and let it wilt. Keep warm until serving.
• Heat a pan of water, once it’s at a simmering point carefully break in the eggs and leave to poach for 2-3 mins until the whites are firm but the yolks are still runny. Tip: To avoid the yolks breaking before they get into the pan, you can break the eggs into small ramekins.
• Gently remove the eggs from the pan with a slotted spoon.
• Warm up the pittas as per the packet instructions.

Plate Up

• Place theyoghurt into a bowl, top with a poached egg, drizzle with the chilli butter and serve with pittas. Enjoy!