• Drain the ball of Burrata cheese in a sieve.

  Cut the mango into slices.

  Toast the flaked almonds in a small pan until lightly browned.

Don't have chili oil?

• If you don't have chili oil, you can make it yourself: Heat 3 tbsp olive oil on a low heat (just warm up). Add 1/4 tsp sweet paprika powder, 1/4 tsp chilli flakes, 1/4 tsp spicy paprika powder and a pinch of salt. Stir well and let cool.

The dried spice mix:

• For the dried spice mix you can use whatever you like. I used dried tomato (ground), garlic powder and dried basil.

  You can also use dried parsley or just season the za'atar, a completely diferent taste but delicious with eggs.

To poach an egg:

• There are several ways to poach an egg. First of all, it is important to use a fresh egg. Fill a cooking pot with +/- 7 cm of water and add 1 tbsp natural vinegar. Put this pot on the fire and bring the water to just below boiling point. Break the egg and put it in a small jar.

  Make rotational movements (clockwise) in the water with a spoon or whisk so that you get a whirlpool. Slide the egg into the water as close to the surface as possible. Leave this in the water for 2 minutes (= still on the fire without boiling). Carefully remove the egg from the water with a slotted spoon and place it on a paper towel.
• Take a deep plate. Place the Burrata on the plate and use a fork to open the ball so that the cream flows out. Sprinkle the dried spice mixture over it.

  Place the poached egg on top and the mango next to it. Drizzle the chili oil on top along with the fried onions, Nigella seeds and flaked almonds. Garnish with a few mint leaves.