This recipe was provided by our guest chef Josh Katz.

Serves 1


100 full-fat natural yoghurt (or Greek Yogurt)

1 tsp finely chopped dill

1 tsp extra virgin olive oil

½ garlic clove, finely grated

100g spinach, washed

2 large eggs

Flaked sea salt (such as Maldon)

50g unsalted butter

1 tbsp Aleppo chilli flakes (also known as pul biber or red chilli flakes) or 1 tsp dried chilli flakes and a pinch of spoked paprika

1 spring onion, green parts only, thinly sliced Pita bread or country bread.


1. In a small bowl, mix together the yoghurt, dill, olive oil and garlic, and season with salt and black pepper to taste. Set aside until required.

2. Set a steamer over a pan of boiling water and steam the spinach until completely wilted. Season to taste and keep warm until required.

3. Heat the butter in a pan until melted and add the chilli flakes to it. Leave to infuse, but keep the butter melted so you can drizzle it at the end.

4. Fill a shallow, wide pan just over half full and bring to the boil over high heat. Turn the heat down to medium-low, so that the water is gently simmering. Add a drop of vinegar to the water, which should help the egg whites to coagulate. I like to crack the eggs into small ramekins or bowls before gently lowering them into the water. Use a spoon to shape the eggs for 3-4 minutes until the whites are cooked but the yolk remains runny. Lift from the water using a slotted spoon and transfer to some kitchen paper to drain. Season with flaked salt and coarse black pepper.

5. To serve, place the spinach at the base of a serving plate or shallow bowl, topped with the yoghurt and followed by the poached eggs. Drizzle the butter over the entire dish and garnish with the spring onion greens and coriander leaves. Eat immediately with some pita or country bread on the side.