Turkish-style eggs with harissa, tomato and chargrilled flatbreads

For the yoghurt, combine all of the ingredients in a medium bowl and set aside until needed.

For the poached eggs, break an egg into a cup or small bowl and set aside. (It’s best to use the freshest eggs possible – look for the longest sell-by date.) Bring a large pot of water to a gentle simmer. Add a splash of vinegar. Vigorously stir the water in a circular motion to create a well in the centre of the water. Pour the egg from the cup into the well in the water. Repeat this process with the remaining 3 eggs and poach each egg, one at a time, in the simmering water, 3 – 4 minutes for a soft yolk, or as desired. Carefully remove with a slotted spoon and place in a bowl of warm water to rinse off the vinegar. Drain on paper towel.

To serve, spread 2 plates with a layer of the flavoured full-cream yoghurt and swirl some harissa paste into the yoghurt. Sprinkle with roasted baby tomato halves and drizzle with olive oil. Top with the warm poached eggs, sprinkle with mixed baby salad leaves and serve with chargrilled flatbreads.