Pepper, Egg and Yoghurt Savoury Bowl recipe

Start the timer once the water comes to a rolling boil, then lower the heat slightly so the eggs simmer gently; this helps keep the whites tender and reduces the risk of a grey ring around the yolks. Move them straight into cold water afterwards so they stop cooking and peel more cleanly.

Cut the pepper into evenly sized pieces, around the size of a chickpea, so each bite has a similar sweet crunch. Remove any soft white pith if it tastes bitter, but keep the flesh firm and glossy.

Whisk until the two yoghurts look completely blended and silky with no streaks left. If the mixture seems too thick to spoon easily, loosen it with a tiny splash of cold water rather than overmixing.

Add the salt gradually and taste as you go, because the yoghurt will seem sharper once seasoned. Grind in the black pepper just before assembling so its aroma stays fresh and pungent.

Build the bowl with the pepper underneath or beside the eggs, then spoon the dressing over in a thick ribbon so it clings rather than runs off. Avoid piling everything too tightly, as a little open space makes the colours stand out.

Bring it to the table at once while the eggs are still cool and the pepper remains crisp. If left standing too long, the dressing can start to thin and the vegetables lose their lively bite.