Turkish eggs

Method

1. Start by making the flatbreads. Mix the flour, baking powder and a big pinch of salt together in a large bowl. Gradually add in the yogurt, kneading with your hands until you have a soft dough. Tip out onto a surface dusted with the extra flour, then knead for 2 mins until the dough is soft and smooth. Divide into 4 and roll out into 20cm circles, then add a little oil to a large frying pan over a high heat. Once hot, cook for 1-2 mins on either side until golden and puffy – do this in batches until all the flatbreads are cooked.

2. Mix the Greek yogurt with the garlic and a pinch of salt, then divide between 4 bowls, spreading it across the base of each. Melt the butter over a low heat, then stir in the Aleppo pepper and set aside until needed.

3. Add the vinegar to a large pan of simmering water, then swirl with a spoon to create a little whirlpool in the middle. Crack in the eggs, one at a time, and cook for 3-4 mins. Remove and trim off any excess whites.

4. To serve, drizzle the butter over each yogurt base, then top with a poached egg, a sprinkling of herbs, a little extra Aleppo pepper and some freshly ground black pepper. Serve with the flatbreads on the side.