Chilli crisp Turkish eggs

Method

• step 1

  Put the yogurt in a medium heatproof bowl and stir in the garlic. Season to taste and set aside.

• step 2

  Half-fill a saucepan with water and bring to the boil. Turn the heat down to medium and sprinkle in a pinch of salt. Crack each egg into its own small cup. Stir the water to create a whirlpool effect. When the whirlpool has nearly subsided, gently tip in one of the eggs. Cook for 3-4 mins until set, then remove to a plate lined with kitchen paper using a slotted spoon to drain. Repeat with the rest of the eggs.

• step 3

  Turn the heat down slightly and set the bowl of garlic yogurt over the pan, ensuring it doesn’t touch the water. Whisk for a few minutes until warm, then remove.

• step 4

  Meanwhile, melt the butter in a small frying pan over a medium heat and cook the spring onion for 3-4 mins until sizzling. Stir in the crispy chillies and a pinch each of salt and pepper. Cook for another minute, then stir in half the chives. Warm two serving bowls.

• step 5

  For each serving, spoon a couple of tablespoons of the garlic yogurt into a warm bowl and put 2 eggs on top. Cover with another spoonful of yogurt, then drizzle over the chilli butter and scatter over some of the remaining chives. Serve with some toasted sourdough for scooping, if you like.