AT A GLANCE
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.
|01||For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.|
|02||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.|
|03||Meanwhile, combine herbs, shallot and chilli in a bowl, drizzle with lemon juice, season to taste and toss to combine.|
|04||Spoon yoghurt onto plates, top with eggs, drizzle with Aleppo-pepper butter, scatter with herb salad and serve with toasted Turkish bread.|