1. Mix yogurt, garlic and salt in a bowl. Let rest at room temperature.

2. In a saucepan, bring plenty of water to a boil. Add vinegar and mix. Lower heat to a simmer.

3. Crack the egg in a small bowl.

4. With a spoon stir in the saucepan until a vortex is formed in the hot water. Carefully pour the egg into centre of the vortex. Allow the egg to be poached for 3-4 minutes.

5. In a frying pan, heat butter and olive oil. Fry the pulbiber or chilli flakes for a few seconds without burning it.

6. Pour the yogurt onto a plate; add the egg, top with the chilli butter and fresh mint. Serve with bread, like pita.

Breakfast

Cilbir - Turkish poached egg in yoghurt sauce I

Overnight oats with banana and cocoa nibs M

Overnight oats with banana and cocoa nibs I

Cilbir - Turkish poached egg in yoghurt sauce M