Roast squash with eggs, garlic yogurt & dukkah

Adding squash to the delicious Turkish breakfast dish Çılbır transforms it into a more substantial option. Swipe warm bread through the garlicky yogurt, browned butter and jammy egg, all sprinkled with nutty roasted dukkah.

Ingreadient

• 1 butternut squash, skin on, deseeded, then cut lengthways into 8 fat wedges
• 2 tsp olive oil, plus more for drizzling
• 2 cloves garlic, finely grated or crushed
• 350g No.1 Natural Strained Greek Yogurt
• 60g butter
• 4 No.1 Longstock Gold eggs
• 2 x 200g The Levantine Table 2 Handstretched Flatbreads
• 2 tbsp Cooks’ Ingredients Roasted Dukkah, to serve

Step by step

1. Preheat the oven to 200ºC, gas mark 6, put the squash on a large baking tray and drizzle with 2 tsp olive oil. Season, then roast for 35-40 minutes, until tender and the edges are well browned.
2. Mix the garlic into the yogurt and season to taste with sea salt flakes and black pepper. Melt the butter in a small pan over a medium heat for 2-3 minutes, swirling until it turns a nutty brown, then pour into a heatproof bowl to halt the cooking.
3. When the squash is about 10 minutes from being ready, cook the eggs in boiling water for 6 minutes, cooling briefly under cold water, then carefully peel. Drizzle the flatbreads with a little olive oil and warm through in the oven for the last 2 minutes of the squash cooking time.
4. Spoon the garlic yogurt onto plates or shallow bowls, then top with the squash wedges. Carefully cut the eggs in ½ and nestle them into the yogurt. Spoon over the brown butter, sprinkle with the dukkah and serve with the warmed flatbreads.