Turkish Eggs

Mix the garlic with the yoghurt and half the olive oil, then put it aside.

In a small pan cook the butter until it becomes a pale beurre noisette, a nutty brown colour Take off the heat and add the harissa and swirl the pan gently to allow them to sizzle.

Add the remaining olive oil and put the mixture to one side, keeping it warm.

Add the vinegar to a deep pan of rapidly simmering water and poach the eggs.

To serve, divide the garlic yoghurt between the four bowls. Place two poached eggs on each bowl, then top with a few spoonfuls of harissa butter. Sprinkle with a little dill.