Kurdish poached eggs with swiss chard

Method

1. Heat the oil and butter in a large frying pan over a low-medium heat. Add the onion and cook for 20-25 minutes, stirring regularly, until soft and caramelised.
2. Meanwhile, bring a large pan of salted water to the boil. Add the chard and cook for 4 minutes until the stalks are soft. Drain in a colander and rinse with cold water to halt the cooking process. Squeeze the water out as best you can, then leave in the colander to drain.
3. Once the onions have caramelised, add the drained chard, chilli, turmeric and cumin. Season with a pinch of salt and stir-fry for 5 minutes.
4. While the chard cooks, bring a saucepan of water to the boil. Lower the heat to a simmer, crack the eggs one by one into a ramekin, then slide each one gently into the pan (in batches if need be). Poach for 3 minutes until the whites have set. Lift out with a slotted spoon and drain on kitchen paper.
5. Divide the chard among 4 serving dishes, nestling 2 poached eggs on top of each. Scatter over the seeds, some garlic granules and/or a drizzle of garlic oil and rose petals (if using). Serve with warm flatbreads