Yoghurt and eggs are a great combination, and the
Aleppo-pepper butter adds a touch of heat. Look for the
golden-crusted variety of Turkish bread rather than the super-soft
white kind - it has a lot more flavour.
8eggs½ cup(loosely packed) coriander, coarsely chopped½ cup(loosely packed) flat-leaf parsley, coarsely chopped½ cup(loosely packed) mint, coarsely chopped¼ cup(loosely packed) dill, coarsely chopped1golden shallot, thinly shaved on a mandolin1-2pickled green chillies, thinly sliced crossways1 tbsplemon juice500 gmplain Greek-style yoghurt8thick slices of Turkish bread, toastedExtra-virgin olive oil for drizzlingAleppo-pepper butter50 gmbutter, diced1 tbspAleppo pepper (see note)
For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.
Poach eggs in a saucepan of simmering water over medium-high heat until cooked to your liking (2½-3 minutes for soft-poached). Remove with a slotted spoon and drain briefly on paper towels.
Meanwhile, combine herbs, shallot and chilli in a bowl, drizzle with lemon juice, season to taste and toss to combine.
Spoon yoghurt onto plates, top with eggs, drizzle with Aleppo-pepper butter, scatter with herb salad and serve with toasted Turkish bread.