Poached eggs on spinach with yoghurt and spiced butter

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 1 small garlic clove, crushed
• 200 gram(s) Greek yoghurt
• 50 gram(s) butter
• Half teaspoon(s) cumin seeds
• Half teaspoon(s) dried chilli flakes
• Half teaspoon(s) sea salt flakes
• 1 loaf(s) Turkish flat bread, cut into 4 squares and halved horizontally (If you have problems getting hold of Turkish bread, then pita or sourdough will both work well.)
• 1 tablespoon(s) olive oil
• 400 gram(s) spinach
• 8 large eggs
• Sea salt and freshly ground black pepper

Method

1. Preheat the grill to high. Get everything ready before you start cooking: mix the garlic and yoghurt. Put the butter, cumin seeds, chilli flakes and salt flakes in a small saucepan. Put the flat bread on a grill tray. Fill two deep pans with water and bring to the boil over a high heat.
2. Heat a wok, then add the oil and when hot, add the spinach in batches. Toss around the wok so it cooks evenly and when it is just wilted, take it off the heat, season and cover.
3. Reduce the heat under the two pans to low so the water is barely simmering and break 4 eggs, far apart, into each pan. Leave for 3 minutes. Grill the bread, cut-side up, until lightly toasted, then transfer to 4 plates. Spread some garlic yoghurt over the bread and heap on a mound of spinach. Then, using a slotted spoon, sit a poached egg on top. Quickly heat the spiced butter over high heat until bubbling, pour over the eggs and serve.

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