Turkish Eggs

This is something different and can be enjoyed as breakfast, lunch or dinner.

Serves 2:


175g Plain Greek Yoghurt (I use Chobani)

1/2 tbsp chilli flakes

2 Free-range eggs

2 large slices of sourdough (I use a wholemeal sourdough)

2 tbsp extra virgin olive or avocado oil (Mix with a dash of paprika for extra flavour)

1 spring onion, thinly sliced

Pinch of salt and pepper

Fresh Coriander, finely chopped and lemon juice to garnish.


1 - Mix together the yoghurt and chilli.

2 - Poach the eggs and toast the sourdough to your liking.

3 - Divide yoghurt mix among bowls. Top with poached egg.

4 - Finish with a drizzle with paprika infused olive oil, salt and pepper (You can quickly heat up the oil with the paprika if desired). Top with spring onions, fresh coriander and a squeeze of lemon juice.

5 - Serve with sourdough.

Per serve:

Cals - 365

Fats - 19g

Protein - 28g

Carbs - 30g

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