Jono & Jules do food & wine

We loved these easy breakfast eggs, a nice change from scrambled or poached. You will want some nice toast on the side to mop it all up.

Turkish Eggs – serves 2

• 50g butter
• 1 red chilli, finely sliced
• 200g thick Greek yoghurt
• 1 clove of garlic, crushed
• ½ a lemon, juiced
• 2 eggs
• a handful of coriander leaves
• a pinch of pul biber or chilli flakes

Melt the butter in a small pan with the sliced chilli, then set aside.

Whisk the yoghurt with the garlic, lemon juice and some seasoning, then divide between 2 shallow bowls.

Poach the eggs and set one on top of each bowl of yoghurt. Drizzle with the chilli butter and sprinkle over the coriander and pul biber.

(Original recipe from BBC Good Food)