This dish is a bit of a hybrid really, the combination of a brunch dish at The Providores that we call Turkish eggs, and spicy roast butternut squash, or pumpkin, that I had left in my fridge. Turkish eggs have been a huge hit at the restaurant, and I first came across them in 1999 when I went to Istanbul for the first time. There they are called Qilbir and are often referred to as prostitute’s eggs. Much like the more famous sugo alia puttanesca (prostitute’s sauce) from Italy which is used on pasta dishes, the legend behind the name is up for dispute. However, the version I prefer is simply that it’s quick to rustle up between clients and it’s a hearty simple meal. Allepo chillies, named after the northern Syrian town, are what you ideally need for this, but you can use mild chilli flakes instead, or even chopped fresh red chillies. Aleppo chilli flakes are quite oily in texture and have very few seeds in them. In Turkey, they add raw chopped garlic to the whipped yoghurt but we don’t at the restaurant - it can come as a bit of a surprise to our breakfasting customers. If you can’t be bothered roasting the butternut squash then don’t panic, it’s great without it, but I would recommend some toasted crusty bread. When poaching eggs the trick is to use a deep pot of rapidly simmering water, just off centre on the stove. Never add salt to poaching water, but do add a generous amount of white vinegar (60 ml vinegar per litre of water).