Mirza Ghasemi with urfa and pine nut butter

Place the butter and the split chilli in a medium frying pan on medium heat and cook for 1 minute until the butter has melted. Tip in the aubergine and tomato sauce along with the sugar and 200ml of water. Stir well and cook for 8-10 minutes until thickened and bubbling.

Meanwhile, make the finishing butter. Place the pine nuts in a small frying pan and toast, shaking the pan occasionally for 3-4 minutes on medium heat until well toasted. Add in the butter with ⅛ teaspoon of salt and once melted, take off the heat and quickly stir in the urfa. Set aside until needed.

Whisk the eggs with ⅛ teaspoon of salt and a good grind of black pepper. Using a spoon, make a well in the sauce (The sauce will flow back quickly but that’s ok) and pour in some of the egg mixture. Make 3-4 more wells, pour in the remaining egg mixture and allow to cook undisturbed for 1 minute until just starting to set. Stir gently to create curds and cook for another 2 minutes until set but still saucy.
Spoon over half of the butter mixture and serve immediately with the remaining butter alongside.