Turkish eggs with broccoli, spinach and sundried tomatoes

60g salted butter

1 tbsp aleppo pepper (can be bought online)

1/2 tsp hot paprika

1/4 tsp ground cumin

30g parsley

5 sprigs of mint, leaves picked

2 sprigs of thyme, leaves picked

4 pickled green chillies

1 tbsp pickling juice

juice of 1 lemon

75ml olive oil

170g greek yogurt

20g dill, finely chopped

1/2 clove of garlic, finely grated

salt and pepper to taste

4 free range eggs (fresh as possible)

300g purple sprouting broccoli

50g blanched almonds, toasted and sliced

1 red chilli, finely chopped

100g spinach

6 sun-dried tomatoes, roughly chopped

1. Place the butter, aleppo pepper, paprika and cumin in small saucepan and melt over a low heat. Simmer gently for 1 minute and set aside.
2. Bunch all the herbs and pickled chillies together and finely chop (this can also be done in a small hand held food processor). Place in a bowl and add the pickling juice, lemon juice and olive oil. Season to taste.
3. Mix the yogurt ingredients together and set aside.
4. When ready to serve, blanch the broccoli in hot water, drain and keep warm. Bring some water to the boil in a small saucepan and add a little white wine vinegar. Break an egg into a small cup or bowl. When ready, stir the water with a spoon so that the water is circulating around the saucepan. Drop the egg into the centre and poach for 4 minutes. When cooked, remove with a slotted spoon, and transfer to a bowl of iced water. This will stop them from cooking any further. Repeat with the remaining eggs.
5. When ready to serve, plunge the eggs into a pan of boiling hot water to heat up. Spread some of the dill yogurt onto a plate and top with some broccoli, spinach, sundried tomatoes and chopped almonds. Follow with a poached egg and garnish generously with the aleppo pepper butter and the pickled chilli relish.