Turkish Eggs with Spicy Sausages,

Peel and crush the garlic into a small microwavable bowl. Add the olive oil. Warm the oil in the microwave for 30 seconds until sizzling (alternatively heat the oil in a pan instead). Add the Greek yogurt to the oil, season with a pinch of salt and set aside (don't refrigerate - serve at room temperature).

Peel and chop the shallots. Halve the cherry tomatoes. Heat a pan over a medium heat with the butter and a drizzle of olive oil. Add the shallots, tomatoes, tomato paste, red vinegar, honey, chilli powder (adjust to your liking) salt and black pepper. Cover with a lid and simmer for 10 min or until the tomatoes have broken down.

Meanwhile, bring a large pot of water to a simmer (don't add any salt) over a medium heat. Crack the eggs into separate bowls or mugs. Add the white vinegar to the pot.

Once simmering, reduce the heat to low so small bubbles rise to the surface. Stir the water to create a gentle whirlpool. Slowly tip the eggs, one by one, into the center of the whirlpool. Cook for 3-4 min until the egg whites are set. Using a slotted spoon, transfer the eggs to kitchen paper to drain. Trim the whites.

Meanwhile, heat a pan over a medium-high heat with a drizzle of olive oil. Fry the merguez sausages (without piercing their skins) for 5-7 min, turning occasionally, or until they are cooked through and nicely browned on the surface.

Roughly chop the hazelnuts. Divide the garlic yogurt among plates. Top with the spicy tomatoes. Add the merguez sausages and the poached eggs. Sprinkle with the chopped hazelnuts, zaatar and sumac. Serve immediately.