Turkish eggs with feta and chilli butter

By Stuart Broad, cricketer

SERVES 2

225g Greek yoghurt 60g feta,

● ● crumbled ½ clove of garlic, grated

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½ lemon, juiced Flaky sea salt

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50g unsalted butter ½ tsp Turkish

● ● chilli flakes, plus extra to serve

4 eggs 60ml white vinegar

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To serve A few sprigs of soft

● herbs, chopped (such as dill or coriander) Sourdough bread

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