Turkish eggs is a lovely brunch idea of warmed creamy garlicy yogurt with soft poached eggs, chorizo butter and spicy pul biber or Turkish red pepper flakes. Sounds unusual but is so delicious!

Ingredients: (serves 2)

• 4 eggs
• 200g Greek yogurt
• 2 garlic cloves, grated
• 1 tsp butter
• Chorizo (optional), I used about half a ring, chopped
• Parsley, finely chopped
• Pul biber or Turkish red pepper flakes (can get from Waitrose)
• Toasted bread (to serve)

Method:

1. If using chorizo, add the 1tsp butter to the pan. Once, melted add the chorizo and fry until crispy.

2. Then to make the eggs, I use the cling film method. Place some cling film over a small bowl. Add spray oil to this. Then crack in the egg. Once cracked in, tie up the end with a knot.

3. Add them to a pan of boiled water. I put this on a simmer for around 5-6 minutes.

4. On top of the pan with the poaching eggs, place a bowl- so that it is over the heat (use only a medium heat). Add the yoghurt to the bowl with the grated garlic and some salt. Keep this here until the eggs are done- stirring, so that the yogurt becomes a thinner consistency and is warmed.

5. Once the eggs are done, run them in cold water to stop them from cooking. Spread out the yogurt in 2 bowls. Remove the cling film off the eggs and add them- I like to cut them so that they are runny in the yogurt.

6. Then add the chorizo (if using), parsley and pul biber. Serve with toasted bread.