Turkish eggs with broccoli, spinach and sundried tomatoes - Kathryn Bruton Food & Drink

Ingredients

• 60g salted butter
• 1 tbsp aleppo pepper (can be bought online)
• 1/2 tsp hot paprika
• 1/4 tsp ground cumin
• 30g parsley
• 5 sprigs of mint, leaves picked
• 2 sprigs of thyme, leaves picked
• 4 pickled green chillies
• 1 tbsp pickling juice
• juice of 1 lemon
• 75ml olive oil
• 170g greek yogurt
• 20g dill, finely chopped
• 1/2 clove of garlic, finely grated
• salt and pepper to taste
• 4 free range eggs (fresh as possible)
• 300g purple sprouting broccoli
• 50g blanched almonds, toasted and sliced
• 1 red chilli, finely chopped
• 100g spinach
• 6 sun-dried tomatoes, roughly chopped