Turkish-style eggs with flatbreads
- 2 tsp rapeseed oil
- 2 white pitta breads, cut into pieces
- 2x 220g packs Extra Special Sweet Aromatico cherry tomatoes
- 500g Asda Authentic Greek yogurt
- 1/2 clove garlic
- 1 tbsp chopped fresh dill, plus extra to serve
- 30g unsalted butter
- ½ tsp sumac or hot smoked paprika
- Pinch crushed chilli flakes
- 1 tsp white vinegar
- 4 medium eggs
Preheat the oven to 200C/180C Fan/Gas 6.
Put the pitta strips into a roasting tin and toss with the oil and some black pepper. Add the cherry tomatoes to the other side of the baking tray and cook for 15 mins until crisp and golden.
Meanwhile, stir the garlic and dill through the yogurt and set aside.
Heat the butter in a small saucepan and add the sumac (or paprika) and the chilli flakes. Heat on low until fully melted and fragrant and take off the heat.
Half fill a medium saucepan with water and bring to the boil. Add the vinegar, swirl with a slotted spoon and crack an egg into the centre of the pan. Reduce the heat until just simmering and cook for 2-3mins, or until the egg rises to the surface. Remove with the slotted spoon and drain on a plate lined with kitchen roll. Repeat for the rest of the eggs.
Spoon the yogurt into 4 bowls and top each with a poached egg. Drizzle over the chilli butter and serve with the pitta crisps.