Polly Pocketsy

Turkish Eggs

Mix yogurt, cumin, salt, black pepper, and garlic together in a bowl.

In a frying pan, melt the butter and add olive oil.

Add chili flakes to the pan, heat until butter browns.

To poach your egg, add a dash of vinegar to a pot that's roughly half filled with water and bring to a boil.

Using a spoon, carefully create a whirlpool with the boiling water and crack an egg into the center.

Cook until the whites have turned opaque, or until the yolk is as firm as you like it. Usually about 5 mins. You may need to ladle liquid on top of the egg to cook it on all sides.

Add the yogurt sauce to a plate. Place the poached egg on top and drizzle with browned butter. Garnish with avocado, cherry tomatoes and fresh herbs.