Turkish Eggs

Turkish Eggs

Time

15 Minutes

Serves

2

Heat

Mild

Dietary:

Gluten Free, Vegetarian, Atkins, Diabetic, Low Fat, Coeliacs, Nut Free

Making this recipe

Ingredients

200ml greek yoghurt
1 garlic clove, crushed
A small handful of dill finely chopped
1 tbsp olive oil
4 tbsp salted butter
1 tsp Pimenton Picante
4 eggs
2 - 4 slices sourdough, toasted or flatbread

Made something
with our products?

Submit a Recipe

Method

A delicious breakfast, brunch or lunch option, ready in 15 minutes and serves 2. Make sure you have a fresh sourdough loaf and fresh free-range eggs for this recipe.

STEP 1
Put the greek yoghurt in a large bowl and mix in the garlic, dill, olive oil and a pinch of salt and pepper. Leave on the side while you prep the rest.

STEP 2
Melt the butter in a small pan and add the Pimenton Picante to bloom. Leave over low heat.

STEP 3
Poach the eggs and divide the yoghurt between 2 bowls. Once the eggs have poached add two eggs to each bowl and drizzle over the butter from the pan.

*Serve with the sourdough or flatbread to dunk, scoop and mop!*

Buy the ingredients for this recipe