Creamy Turkish Eggs

1. - Step 1Fill a saucepan with a few centimetres of water and bring it to a gentle boil. In a heatproof bowl that fits snugly over the pan (without touching the water), stir together the yoghurt, garlic, and salt. Warm over the simmering water, stirring gently, until it reaches body temperature and has a lightly whipped, creamy texture. Turn off the heat and leave the bowl over the pan to keep warm.
2. - Step 2In a small saucepan, melt the butter over low heat until it begins to turn a rich, nutty brown. Remove from heat and stir in the olive oil and Aleppo pepper. Set aside - this is your chilli butter drizzle.
3. - Step 3Get ready to poach! Fill a wide saucepan with about 4cm (1½in) of water and bring to a gentle simmer. Line a plate with kitchen paper ready for draining.
4. - Step 4Crack each egg into a fine-mesh sieve over a bowl to remove the watery whites (this helps give a neater poach), then transfer the egg to a small ramekin. Add 1 tsp of lemon juice over each egg - it helps the whites set beautifully.
5. - Step 5Gently slide each egg into the barely simmering water, keeping them apart. You can also do them two by two if your pan is small. Turn the heat to low - you want no bubbling at all once the egg goes in. Poach for 3–4 minutes until the whites are set but the yolks are still soft and runny. Lift out carefully with a slotted spoon and drain on the kitchen paper.
6. - Step 6Spoon the warm, garlicky yoghurt into shallow bowls and use the back of a spoon to spread as a base. Drizzle the yoghurt generously with the spiced butter before topping with two poached eggs per plate. Scatter over the freshly chopped dill and parsley, as well as a few crushed chilli seeds. Serve immediately with crusty toast.

Tips & Tricks

• Use full-fat, thick Greek yoghurt for the best creamy texture.
• Aleppo pepper gives a mellow heat and gorgeous colour — if you can’t find it, try a mix of smoked paprika and a pinch of chilli flakes.
• Crack eggs into ramekins before poaching for better control.