Turkish Eggs

Start by bringing a pot of water to boil. Once boiling, reduce to a gentle simmer and add a
tsp of vinegar. Stir the water with a spoon to make a gentle whirlpool.
Crack 1 egg into the water and gently stir around it. Wait 20 seconds before cracking the
remaining eggs. (you might want to do 2 at a time, depending on your pot).
Once cooked, remove the eggs with a slotted spoon. Place on some kitchen towel to
absorb any excess water.
Meanwhile, mix together the Greek yoghurt, garlic and chilli flakes.
Once you’ve toasted your Turkish bread, brush with a little olive oil and top with rocket.
Place two eggs on each slice of bread and drizzle with yogurt sauce.