A few weeks ago I was hooked on Yotam Ottolenghi’s recipes. Inspired, also read as easy-to-make, I made one of his Turkish breakfast dishes called Ciblir. It was a delight. Who would’ve thought eggs and yoghurt could be on the same plate? After that, I made another one of his dishes. Well, almost. He baked his eggs, I went with the stove. There are a few other tweaks too, but that’s not important. What’s important is that it turned out just as delicious as the cilbir.Wilted spinach atop of which nestled eggs that were cooked just enough so their yolks would run, dollops of cold Greek yoghurt with streaks of hot chilli butter and of course, crunchy bacon bits. What’s not to love?