Pea and Mint Turkish-Style Eggs with Chilli Butter

1 - Get the kettle on
Fill the kettle and put it on to boil - this will be for the peas and eggs later.

2 - Get the peas on
Add 200g of peas to a medium saucepan along with 1 peeled clove of garlic. Cover with boiling
water from the kettle and put the pan over a high heat.

3 - Cook the peas
Bring to a boil and cook for 5-6 minutes, until the peas are soft.

4 - Drain
Drain the peas through a sieve and return to the pan.

5 - Blitz
Add 15g of mint to the pan, then blitz until semi smooth using a hand blender. Set the peas aside
to cool slightly while you get on with the rest of the dish.

6 - Melt the butter
Melt 50g of butter in a small pan over a medium heat.

7 - Add the chilli
Once the butter starts to foam, take the pan off the heat, and add 1 tbsp of mild chilli powder. Give
it a quick mix, then set aside ready for later.

8 - Preheat the grill
Preheat the grill/broiler to its highest temperature. This will be for the naan later.

9 - Add the yoghurt
Add 100g of yoghurt to the peas from earlier. Stir to combine, then season to taste with salt and
pepper.

10 - Prepare to poach
Add the remaining boiling water to another medium saucepan and place it over a high heat. Add 2
tbsp of vinegar - this will be for the poached eggs later.

11 - Toast the naan
Place 2 naan on a small baking tray. Toast for 1-2 minutes on each side under the grill, until golden
all over. Keep an eye on them as they can burn quickly.

12 - Poach the eggs
Once the water on the stove has come to a boil, reduce the heat to medium-low. Crack in 4 eggs
and cook for 3-4 minutes, until the whites are set but the yolks still have a wobble. Crack on with a
bit of washing up while you wait if you are feeling speedy!

13 - Serve
Divide the pea yoghurt between plates and spread it out into an even disc on each plate. Use a
slotted spoon to transfer on the eggs once ready, then drizzle over the chilli butter. Season with salt
and finish with leaves from 15g of coriander. Tuck in!

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