Roast squash with eggs, garlic yogurt & dukkah

Name: Roast squash with eggs, garlic yogurt & dukkah
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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; 350 g No.1 Natural Strained Greek Yogurt; 60 g butter; 4 No.1 Longstock Gold eggs; 200 g The Levantine Table 2 Handstretched Flatbreads; 2 tbsp Cooks’ Ingredients Roasted Dukkah, to serve

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.

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Vegetarian

Serves4
CourseBreakfast
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

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

Method

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.
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.
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.
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.

Cook’s tip

Roasting butternut squash skin renders it tender here, crisp and chewy there, and it’s so much less fiddly to peel it. Make sure you wash the squash well before cooking.