Turmeric eggs with spinach and pickled shallots

Method

1. Put the vinegar in a bowl with a pinch of salt, a pinch of sugar and 2 tbsp water. Mix together, then add the shallot and green chilli and set aside to quick-pickle while you prepare everything else.
2. Boil a kettle and put the spinach in a colander in the sink. Pour over the just boiled water to wilt the spinach. Once cool enough to handle, squeeze out the excess water (pressing it down with a mug or bowl works well) and transfer the spinach to a board. Roughly chop and put in a bowl, season well and stir through the garlic and yogurt.
3. Heat the oil and most of the butter in a large frying pan over a medium-high heat until melted and bubbling. Stir in the turmeric then crack in the eggs. Season with salt and pepper and fry for a few minutes until cooked to your liking.
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4. Spread the spinach yogurt over the base of two bowls and top with the eggs. Spoon over the quick-pickled shallot and chilli. Add the remaining butter to the egg pan and return to a medium heat until bubbling, stirring to infuse it with any leftover turmeric. Spoon the butter over the eggs and serve immediately with bread or flatbreads.