Turkish eggs
Soft eggs on garlicky yoghurt with spiced butter. A weekend breakfast treat.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Free-range eggs8 eggs
- Natural yoghurt300 g
- Sliced wholemeal bread320 g
- Butter30 g
- Garlic3 cloves
Also uses from the cupboard: table salt, ground black pepper, paprika, chilli flakes. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Milk, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Grate a little garlic into the yoghurt, add a pinch of salt and stir. Spread over the plates and leave at room temperature while you cook.300 g natural yoghurt3 cloves garlic
- Bring a pan of water to a gentle simmer. Crack each egg into a cup and slide it into the water. Poach for 3 minutes, until the whites are set, then lift out with a slotted spoon and drain on kitchen paper.8 eggs
- Melt the butter in a small pan with a pinch of paprika and a pinch of chilli flakes until foaming.30 g butter
- Sit the eggs on the yoghurt, drizzle with the spiced butter and serve with the bread, toasted, for dipping.320 g sliced wholemeal bread
Take the yoghurt out of the fridge first so it is not fridge-cold under the warm eggs.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.