Turkish style eggs with peas, dill and yoghurt

Serves 2

Pea puree:
1 tbsp olive or or butter
1 shallot, finely sliced
1 clove of garlic
150g peas
2 tbsp thick greek yoghurt
Juice of one lemon
Salt and pepper
Milk or water to adjust consistency

2 eggs, poached or soft boiled Dill to garnish

1. 2 handfuls of watercress

   • Make the pea puree by shutting the shallot and garlic in oil for 10-15 minutes until translucent Add the peas and yoghurt with a dash of water or milk. Season well and add the lemon juice.

   • Blitz in a food processor until super smooth. Taste and adjust for seasoning or lemon for acidity.

   • Cook you eggs to how you like - I love a poached egg with a runny yolk.

   • Add a generous layer of warm puree to the plate or bowl before adding the egg, and finishing

     with a drizzle of oil, more seasoning, chopped dill and some watercress or salad leaves on the

     side.

   • Serve with toasted sourdough.