Turkish Eggs with Tomato Ancho Chilli Salsa — NINA PARKER

Ingredients

• 4 slices of sourdough toast
• 4 medium eggs, at room temperature (I like using Duchy)
• 1 tsp soft butter
• 2 large table goat’s milk yoghurt
• Few sprigs dill or parsley
• few pinches of za’atar spice
• Handful cashews, roughly chopped
• 100g sun-dried tomatoes
• 1 1/2 dried ancho chillis, roughly chopped and top removed
• 1/3 garlic clove, grated
• 100ml extra virgin olive oil
• 1 level tsp paprika
• pinch of chilli flakes
• juice and zest of half a lime
• 1 tbsp apple cider vinegar
• sea salt