Turkish-style eggs & asparagus

Name: Turkish-style eggs & asparagus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 6 tbsp Greek yogurt; 1 clove garlic, finely grated; 1 unwaxed lemon; 200 g pack The Levantine Table 2 Handstretched Flatbreads; 230 g pack asparagus, woody ends removed; ½ tbsp white wine vinegar; 4 No.1 British Free Range Large Longstock Gold Eggs; 40 g butter; 1 tbsp Ottolenghi Aleppo & Other Chillies, or to taste

This is a seasonal, zingy take on the classic Turkish eggs, or Cilbir, with plump asparagus as part of the plate. A dish to enjoy at any time of day.

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Vegetarian

Serves2
CourseLunch
Prepare5 mins
Cook10 mins
Total time15 mins

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6 tbsp Greek yogurt
1 clove garlic, finely grated
1 unwaxed lemon
200g pack The Levantine Table 2 Handstretched Flatbreads
230g pack asparagus, woody ends removed
½ tbsp white wine vinegar
4 No.1 British Free Range Large Longstock Gold Eggs
40g butter
1 tbsp Ottolenghi Aleppo & Other Chillies, or to taste

Mix the yogurt with the garlic and the zest and juice of ½ lemon. Season, then dollop the mixture on 2 serving plates and spread thickly. Preheat the oven or grill and warm the flatbreads
Boil the asparagus in a medium pan of salted water for 4-5 minutes, then remove with tongs and drain. Add the vinegar to the pan and lower the heat to a gentle simmer. Carefully crack in the eggs and poach gently for 3 minutes, until the whites are set but the yolks are soft. Remove from the pan with a slotted spoon and drain on kitchen paper.
Put the flatbreads into the oven or under the grill and cook according to pack instructions. Pour away the asparagus water, return the pan to the heat, then add the butter and chillies. Heat briefly until the butter is just foaming. Pile the asparagus and poached eggs on top of the yogurt and pour over the chilli butter.
Serve immediately, with a grating of lemon zest and the warmed flatbreads.

Typical values per serving when made using specific products in recipe