Recipes › Breakfast

• Breakfast
• 13 min
• Halal
• Kosher
• Pescatarian
• Vegetarian

Turkish eggs

Poached eggs on garlicky yogurt with chilli butter.

Calories

402

Protein

27 g

Carbs

18 g

Fat

25 g

Per serving. Makes 2 servings.

Ingredients

• 250 g Greek yogurt, full fat
• 1 Garlic
• 4 Eggs
• 20 g Butter
• 1 tsp Chilli flakes
• 1 Sourdough bread

Contains: Cereals containing gluten, Eggs, Milk. Always check the labels of what you buy.

Method

1. Take the yogurt out of the fridge to come to room temperature. Crush the garlic and stir it in, then spread over two plates.
2. Bring a deep pan of water to a gentle simmer. Crack each egg into a cup and slide into the water; poach for 3 minutes until the whites are set. Lift out with a slotted spoon.
3. Meanwhile, toast the sourdough.
4. Melt the butter in a small pan with the chilli flakes until foaming and red.
5. Put two eggs on each plate of yogurt, spoon over the chilli butter and serve with the toast.

More breakfast recipes

• Peanut butter banana smoothie402 kcal · 16 g protein · 5 min
• Soba breakfast salad with egg403 kcal · 23 g protein · 15 min
• Pear and ginger porridge399 kcal · 10 g protein · 9 min
• Vegan protein pancakes398 kcal · 27 g protein · 15 min
• Buttermilk-style pancakes397 kcal · 11 g protein · 25 min
• Green protein smoothie396 kcal · 27 g protein · 5 min

Find more like this

• Vegetarian recipes
• Pescatarian recipes
• Nut-free recipes
• Quick recipes
• Middle Eastern recipes