Turkish eggs

Mix the room temperature Greek yogurt with one finely grated garlic clove, salt, freshly ground black pepper, a shake of cayenne and a generous amount of chopped dill; taste for seasoning and leave it at room temperature.

Melt half a stick of butter over medium heat and wait until it starts to sing.

Toss in a pinch of ground cumin, a little smoked paprika and a whole bunch of Aleppo chili flakes, swirl the pan, then turn the heat off immediately and leave it to infuse on the back of the stove.

Optional: grind chopped parsley, diced jalapeno and a pinch of salt in a mortar to a coarse paste, drizzle in olive oil and grind another minute into an aromatic pepper oil.

Spread the yogurt mixture on the plate with a few ridges and valleys, and drizzle the parsley jalapeno oil over.

Toast a few thick slices of bread.

Top the yogurt with a couple of steaming hot poached eggs.

Finish with a couple tablespoons of the still warm Aleppo pepper butter and a little sea salt.