Begin by combining the Greek yogurt, garlic and seasoning and set to one side.
In a frying pan, combine the rapeseed oil, 1 grated garlic clove, tomato paste, sumac, chilli flakes, fresh chilli and a generous sprinkle of sea salt flakes to make the Chilli flake drizzle. Taste and adjust spice and seasoning according to your preference. Set to one side until ready to serve. (I like to triple the recipe and have some to hand to add to pretty much everything.)
Prepare shallots, slicing into fine rings then cover with red wine vinegar and lemon juice until ready to serve.
Prepare your garnishes, lightly toasting the sesame seeds in a dry frying pan until golden. Finely slice your kaffir lime leaves.
For the poached eggs, bring a large pan of water to a simmer. Gently pour in the egg, cook for 2 minutes then turn off the heat and allow to continue to cook for a further 8-9 minutes (if making a large batch, transfer to a bowl of ice water to ensure they don’t over cook.)
Using a large flat bowl or platter, spoon on the thick Greek yogurt and spread over then place the poached eggs in amongst the yogurt. Pour over the Turkish chilli flake drizzle then scatter over garnishes. Finish with a little extra black pepper. Serve at room temperature with fresh sourdough.