- 1 red chilli, finely sliced
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 garlic clove, crushed
- 200g Greek yogurt
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp white wine vinegar
- 2 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- small pack coriander, leaves picked
- toast, to serve
Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.
Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.
To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.