Serves: 4
Prep time: 15 mins
Cook time: 25 mins

Ingredients

4–6 tbsp Franklin & Clement Jammed Chilli (or any chilli jam/chilli paste)

4 tbsp extra virgin olive oil (EVOO)

4 vine-ripened tomatoes, roughly chopped

Salt & pepper

300g Danish feta

½ cup plain yoghurt

8 eggs (as fresh as possible)

Fresh parsley or herbs, finely chopped

4 slices Turkish bread, grilled or toasted

Method

1. Roast the tomatoes

Preheat oven to 200°C.
Place tomatoes on a lined tray, drizzle with olive oil, season well with salt and pepper.
Roast for about 20 minutes, until soft and juicy.

2. Make the whipped feta

Blend feta and yoghurt until completely smooth and creamy. Set aside.

3. Make chilli oil

Mix chilli jam with olive oil in a small bowl until well combined.

4. Poach the eggs

Poach eggs in gently simmering water for 3–5 minutes, depending on how runny you like the yolk.

5. Assemble

Spread whipped feta into bowls.
Top with roasted tomatoes.
Add poached eggs.
Drizzle with chilli oil (we like to add a few extra dollops of Jammed Chilli).
Finish with fresh herbs.

Serve with toasted Turkish bread.