Orecchiette with anchovy, chilli & purple sprouting broccoli
The Puglian classic: pasta with melted anchovies, garlic, chilli and just-charred broccoli.
Turkish eggs with garlic yogurt & chilli butter
Poached eggs on a bed of warm garlic yogurt with a spoonful of Aleppo chilli butter.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Beat the yogurt with garlic and a pinch of salt; divide between warm bowls.
- Step 2
Poach the eggs in barely simmering water with the vinegar; 3 minutes.
- Step 3
Melt the butter until foaming; add the chilli off the heat.
- Step 4
Sit the eggs on the yogurt, pour over the chilli butter, and finish with dill. Serve with sourdough.
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Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 23g |
| Carbohydrates | 20g |
| – of which sugars | 7g |
| Fibre | 5g |
| Fat | 25g |
| – of which saturates | 11g |
| – of which omega-3 | 0.3g |
| Calcium | 310mg |
| Iron | 2.2mg |
| Salt | 0.8g |
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