- For the chilli butter: melt the butter in a heavy‑based saucepan over a very low heat. Discard the separated milk solids that rise to the top, leaving the transparent golden liquid. Don’t rush this step, it will take around 15‑20 minutes.
- Allow the clarified butter to cool in the pan, then add the olive oil. Stir in the paprika, chilli flakes and sea salt. Mix well and set aside.
- For the dukkah: in a pan, gently toast the seeds until lightly coloured and fragrant. Allow them to cool before transferring to a large pestle and mortar. Add the remaining dukkah ingredients and pound until crushed (alternatively, use a spice grinder).
- For the dill yogurt: mix all the ingredients together and spoon into the centre of two breakfast bowls. Gently warm the chilli butter while poaching the eggs.
- To serve: place two eggs on top of the dill yogurt, drizzle with chilli butter and sprinkle with dukkah and fresh herbs. Serve the turkish eggs with a couple of slices of avocado and toasted sourdough.
Find 40 coffee-shop-inspired brunch, lunch and baking recipes in the new Indy Cafe Cookbook Volume 2. Order your copy here.