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.
- 8 eggs
- ½ cup (loosely packed) coriander, coarsely chopped
- ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
- ½ cup (loosely packed) mint, coarsely chopped
- ¼ cup (loosely packed) dill, coarsely chopped
- 1 golden shallot, thinly shaved on a mandolin
- 1-2 pickled green chillies, thinly sliced crossways
- 1 tbsp lemon juice
- 500 gm plain Greek-style yoghurt
- 8 thick slices of Turkish bread, toasted
- Extra-virgin olive oil for drizzling
- 50 gm butter, diced
- 1 tbsp Aleppo pepper (see note)
- 1For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.
- 2Poach 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.
- 3Meanwhile, combine herbs, shallot and chilli in a bowl, drizzle with lemon juice, season to taste and toss to combine.
- 4Spoon yoghurt onto plates, top with eggs, drizzle with Aleppo-pepper butter, scatter with herb salad and serve with toasted Turkish bread.
Aleppo pepper, a ground mild chilli, is available from Turkish grocers and online from herbies.com.au; if it’s unavailable substitute another mild chilli powder.