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Preheat the oven to 170oC/150oC fan/gas 3.
Wash the wild garlic and the rocket and place them in a ovenproof frying pan with a drizzle of oil.
Add some salt and cook over a medium heat for about 5 minutes, or until the rocket has wilted and most of the liquid has evaporated.
Strain the liquid from the leaves in a sieve set over the sink, pushing down to remove as much of the water as possible, then put them back into the pan.
Grate over half of the lemon zest.
Make four deep indentations in the wild garlic / rocket mix and crack an egg into each little hole.
Place in the oven for 7–10 minutes, or until the egg whites set.
Meanwhile, mix the yoghurt with the other half of the lemon zest and some salt and pepper.
Heat about 3 tablespoons of oil in a frying pan until it’s good and hot but not smoking, line a plate with kitchen paper, then add the sage leaves to the pan.
Cook for a few seconds until they are crisp, then scoop out with a slotted spoon and drain on the paper.
Using the same pan, add the sesame seeds to the sage oil for 30–45 seconds, until they turn a deep golden colour.
Scoop them out on to a separate sheet of kitchen paper.
Once the eggs are done, take them and spoon over half the yoghurt mixture.
Top with the sage, the sesame seeds and a sprinkling of pul biber.