2 duck eggs
1 small pot of full fat yoghurt
1 bunch of dill, roughly chopped
1 tsp rose-infused Harissa paste (normal Harissa paste will also do)
A knob of butter
A generous pinch of sumac
Salt & pepper
A thick slice of sourdough bread
Turn on the grill and put a pan of water on to boil, for the eggs.
Cut a thick slice of sourdough bread, spread generously with butter and sprinkle with coarse sea salt. Place under the grill & keep an eye on it (6-8 minutes should do).
Stir the chopped dill into the yoghurt (holding some dill back for the end) and season with salt and pepper.
Once the water is boiling, turn it down to a low simmer. Using a large spoon, create a ‘whirlpool’ in the pan and break in the first egg (break the egg as close to the water as possible to avoid it from spreading).
Allow the first egg to poach, then spoon out onto a piece of kitchen roll and repeat with the second egg.
Melt a generous knob of butter in a saucepan and add the rose-infused Harissa paste, cooking for 2 minutes.
Remove the second egg and your sourdough toast from the grill.
Tip the dill yoghurt onto the centre of the plate and spread out a little with the back of a spoon.
Place the eggs in the centre.
Drizzle over the hot, buttery, Harissa sauce and garnish with the remaining dill and a large pinch of sumac.
Dip the toast into the yolks & use to mop up the mess!