Turkish-style eggs with roasted peppers

1. Preheat the grill to high. Place the peppers, cut-side down, on a foil-lined tray. Grill for 10 minutes, or until the skin is blackened, then place in a bowl and cover for 10 minutes. Peel off and discard the skin. Slice the peppers. Keep any juices left for later.

2. Meanwhile, place the yogurt in a small bowl. Finely grate in ½ the garlic and stir in with a pinch of salt. Sit the bowl in a larger bowl of just-boiled water to warm the yogurt before serving. Toast the bread, then rub with the cut-side of the remaining garlic clove.

3. Crack the eggs into a small saucepan of simmering water and poach for 3-4 minutes until set. Remove and drain. Dry the pan and return to a medium heat with the butter. When foaming, add the paprika and pul biber and swirl to combine. Add the reserved pepper juices and lemon juice and allow to bubble and swirl again. Remove from the heat.

4. Spoon the yogurt over plates and top with the peppers and eggs. Pour over the warm chilli butter, scatter with dill and serve with the garlicky sourdough.