Turkish Eggs
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Mix the yoghurt, garlic and sea salt together in a large bowl. Chill in the refrigerator until needed.
Heat the butter in a large frying pan over a medium heat until foaming, then add the Aleppo chilli pepper and fry for 2 minutes. Add a pinch of salt. Set aside.
Bring a deep saucepan of salted water to a simmer. Coat an egg cup or small ramekin with some of the vinegar, then crack an egg into the cup. Reduce the heat to a very low simmer and swirl the water vigorously to create a vortex. When the vortex has almost subsided, carefully drop the egg into it. Cook for 3 minutes, undisturbed, then carefully scoop out the egg with a slotted spoon and set aside on a plate. Repeat with the remaining eggs.
Warm the butter. Spoon the yoghurt into 4 bowls, then top with the eggs, spiced butter and herbs. Serve with lots of thick, toasted sourdough for dunking.
Recipe extracted from The Modern Spice Rack by Rachel Walker and Esther Clark (£22, Hardie Grant). Photography by Matt Russell
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