Turkish poached eggs

408 CALS PER SERVING

SERVES 2

Mix 1 clove of grated garlic, 200g low-fat Greek yogurt, sprinkling of aleppo pepper and a pinch of salt in a bowl, then set aside at room temperature. Gently heat 2 tbsp extra virgin olive oil in a saucepan then add a few chilli flakes and remove from the heat. Stir through a small bunch of chopped dill. Poach two eggs in boiling water for 3-4 minutes.

Spoon the yogurt into two bowls, add a poached egg, then top with a drizzle of the chilli oil and a few fronds of dill. Serve with two, small slices of wholemeal, sourdough toast on the side.