The combination of creamy yoghurt, spiced butter and runny yolks is simple yet oh-so satisfying.

Words: Recipe extracted from Good Vibes by Alby Hailes

Known as the breakfast of sultans, in my interpretation of cilbir eggs (or Turkish eggs), saffron is the star of the show and curry leaves give added texture.

Hands-on time: 30 mins
Total time: 30 mins
Serves: 2, but easily doubled

INGREDIENTS

3 tbsp white vinegar
4 eggs
50g butter
20 curry leaves
1 tbsp olive oil
1 tsp ground paprika
1 tsp chilli flakes
½ tsp ground turmeric
1 tsp maple syrup
finely chopped mint leaves, to serve
toasted gluten-free bread or flatbreads, to serve

Saffron yoghurt:
1 generous pinch saffron threads
210g unsweetened natural Greek yoghurt
1 clove garlic, finely minced or grated
2 tbsp freshly squeezed lemon juice
½ tsp sea salt

METHOD

First make the saffron yoghurt. Combine the saffron threads and 1 tbsp hot water in a medium bowl and leave for 15 minutes to infuse. Add the yoghurt, garlic, lemon juice and salt. Stir together, pressing the saffron threads with the back of the spoon against the side of the bowl to extract as much of the beautiful yellow saffron pigment as possible. Set aside at room temperature.

To poach the eggs, set a medium–large saucepan with 7cm of water over high heat. Bring to the boil, add the vinegar and reduce the heat so the water is at a gentle simmer, barely bubbling. Line a plate with paper towel and place next to the stovetop. Place a fine mesh sieve over a bowl. Crack one egg into the sieve, shake a little to strain away any watery part of the white and then gently tip the egg into a small ramekin. Repeat with a second egg, transferring gently into a second ramekin. Carefully slide the eggs from the ramekins into the gently simmering water, one on each side of the pan. Poach the eggs for 3 minutes so that the whites are set and the yolks are still runny.

Transfer with a slotted spoon to the paper-lined plate to drain. Repeat with the remaining two eggs.

While the final eggs are cooking, melt the butter in a small frying pan over medium heat. Once starting to foam and lightly brown, add the curry leaves and cook for a minute until crispy. Remove from the heat and stir through the olive oil, paprika, chilli flakes and turmeric.

To serve, spoon the saffron yoghurt into the base of two wide shallow bowls. Sit two poached eggs into each bowl of yoghurt. Stir the maple syrup into the spiced butter mixture and pour around and over the eggs, ensuring the crispy curry leaves are shared evenly. Sprinkle with chopped mint and serve immediately with toasted bread or flatbreads, as desired.

Yoghurt flatbreads

Hands-on time 25 mins

Total Time: 40 mins

Makes: 4 large flatbreads

INGREDIENTS

1 tbsp coriander seeds
225g plain flour
2 tsp baking powder
½ tsp sea salt
1 tsp dried mint
1 tsp dried sage
210g unsweetened natural Greek-style coconut yoghurt

METHOD

To make the dough, toast the coriander seeds in a frying pan over medium-high heat for a couple of minutes, until fragrant. Use a mortar and pestle to grind the seeds a little until crushed. Transfer the crushed seeds to a large bowl, add the flour, baking powder, salt and herbs and whisk together with a fork.

Pour in the yoghurt and mix to form a soft dough. Knead on a clean work surface for 2 minutes, then return to the bowl, cover with a tea towel and leave to rest for 15 minutes. Divide the dough into 4 equal parts and roll into balls. On a lightly floured surface, use a rolling pin to roll out a ball of dough to a 20cm round.

Heat a large frying pan over medium-high heat. Transfer the flatbread to the hot pan and cook for 2 minutes. When large bubbles start to rise underneath the dough, turn and cook for a further 2 minutes. Transfer to a plate and cover with a tea towel to keep warm. Repeat with the remaining dough to make 4 large flatbreads.

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Recipes extracted from Good Vibes by Alby Hailes (HarperCollins NZ, HB, RRP $55) Photography credit: Aaron McLean.