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300g of full-fat thick Greek yoghurt
1 small garlic clove, finely grated
¼ tsp of sea salt flakes, plus extra to season
40g of unsalted butter
1 tsp of Aleppo chilli pepper
1 tbsp of white wine vinegar
4 cold eggs
1 handful of dill, torn
1 handful of parsley, torn
Toasted sourdough, to serve
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.