Sautéed Silverbeet, Sheep’s Yoghurt & Poached Eggs

Bring a medium saucepan of water to a gentle simmer. Add a splash of white vinegar for poaching.

Crack the eggs, one at a time, into a small bowl or ramekin, then gently slide them into the simmering vinegar water. Poach for 2–3 minutes until the whites are firm but the yolks are still soft. Remove them using a slotted spoon and set them on paper towel to drain.

Heat 1 tablespoon of the ghee in a large frying pan. Sauté the silverbeet leaves over a low heat until just wilted (refrigerate the stems for future recipes). Turn off the heat and add the sheep’s yoghurt, lemon juice, sea salt and freshly ground black pepper to the pan, stirring to combine. Transfer the mixture to a bowl and cover to keep it warm.

Wipe out the pan with paper towel, then heat the remaining ghee over a medium–high heat. Add the flaked almonds and oregano and toast them until crisp.

To serve, arrange the eggs on top of the silverbeet, then scatter over the toasted almonds and oregano and drizzle on any remaining ghee from the pan. Sprinkle with sumac.