Turkish eggs

Stir the Greek yoghurt with the grated garlic, a pinch of salt and a little black pepper. Leave it at room temperature while you cook the eggs.

Melt the butter in a small pan over a medium heat. Add the chilli flakes and warm for 30 seconds, then take the pan off the heat.

Heat the olive oil in a frying pan. Crack in the eggs, season with salt and pepper, and fry until the whites are set while the yolks remain runny.

Spread the garlicky yoghurt between two plates. Top with the fried eggs and spoon over the warm chilli butter. Serve immediately with toasted bread.