Turkish Eggs With Spiced Butter & Herby Yoghurt

Grate the garlic into a blender and chuck in a quarter of the yoghurt. Whizz up with lemon juice and most of the dill, mint and parsley, saving some for garnish. Tip into a bowl and stir through the rest of the yoghurt. Taste and season with salt and pepper. Slice the peppers into 2cm strips.

Melt the butter in a pan with a splash of olive oil, add the red pepper flakes along with the chilli flakes and aleppo pepper. Set aside.

Once the flatbread has proofed, turn it out onto a lightly floured surface. Divide the dough into 8 pieces and then roll out into small discs around 1cm thick. Heat a griddle or frying pan over a high heat, once really hot add the flatbread and cook the flatbreads for 2-3 mins on each side, or until golden.

Start the poaching process by cracking your egg into a sieve over a bowl and leaving it for 1 min. You should be left with a nice firm white which will prevent your egg from looking ‘wispy’. The key here is to use fridge-cold eggs, and they should be as fresh as possible. Once it's strained, tip it into a small bowl or ramekin. Get a pot of water on to boil, you need it to be about ¾ full. As soon as the water is boiling, use a utensil to stir a small whirlpool in the middle. Swiftly drop the egg into the middle of the whirlpool and turn the heat down to low.

You need the egg to be moving about for a couple of seconds to encourage the whites to spiral upwards and over the yolk. Cook gently for 3-4 mins, until the whites are set but the yolk is nice and runny, then remove from the water with a slotted spoon, draining on kitchen paper.

Spread the yoghurt on a plate, top with the sliced peppers then the poached eggs. Spoon over the warm, spiced butter, garnish with whole herbs, then scoop up with the fresh flatbreads.