Turkish Eggs, Chopped Dill Salad + Chilli Oil (serves 2)

Ingredients:

2 eggs

2 pitta breads

400g greek yoghurt

1/2 cucumber

1 garlic clove

chilli oil

8 cherry tomatoes

3 radishes

2 spring onions

few sprigs dill

few springs parsley

juice 1/2 lemon

olive oil

salt + pepper

Start by making the salad using just 2/3 of the cucumber (as you will need the rest for the yoghurt). Dice 2/3 cucumber, cherry tomatoes and radishes, then finely slice the green tops of the spring onion and add everything to a bowl. Chop the dill + parsley, adding to the salad with lemon juice, a drizzle of olive oil and season with salt + pepper. Mix well.

Next make the yoghurt - either finely chop or grate the remaining cucumber and grate the garlic. Stir both into the yoghurt with a pinch of salt and divine into two serving bowls. Now divide the salad into the two bowls, placing next to the yoghurt.

Poach 2 eggs - half fill a saucepan with water and bring to the boil until it’s bubbling. Crack the eggs gently into the water*, one at a time, leaving the first one to start coming together before you add the next one. Keep an eye on the eggs, they will take about 2 minutes for the whites to cook. When the eggs done (cooked white and runny yolk) use a slotted spoon to take the egg out and place onto a piece of kitchen towel to soak up the excess water.

Place the egg on top of the yogurt, drizzle with chilli oil and top with some leftover herbs and a sprinkle of black pepper. Serve with pitta bread or some nice buttery sourdough. If using toast or sourdough you’ll need to pop in the toaster just before you start the eggs so they are ready at the same time.

*you can creak the eggs straight in, or you can crack them into a small pot or 1/2 cup measure and gentle tip in.