Easy Turkish Eggs
These easy Turkish eggs are packed with flavour and protein, they are a delicious breakfast option. An easy recipe with no poaching required!
Servings 2
Calories 323kcal
Ingredients
Yoghurt sauce
- 1 cup Greek yoghurt
- 2 sprigs dill, leaves finely chopped
- 5 leaves mint, finely chopped
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp cracked black pepper
Eggs
- 30 g butter
- ½ tsp smoked paprika
- chilli flakes to taste (optional)
- salt
- 4 eggs
- extra herbs for garnishing
Instructions
Yoghurt sauce
- Combine all ingredients together in a small bowl and stir well to combine.
- Divide the sauce between two plates and spread out to form a base for the eggs to sit on.
Eggs
- Heat a small frying pan or skillet over medium heat.
- Add the butter, paprika, chilli flakes and salt to the pan. Allow it to melt and stir to come together.
- Turn the heat down to medium-low and crack the 4 eggs into the pan.
- Cover and allow to cook for 3-4 mins. You want the eggs to very gently cook in the butter, not fry and get crispy. Ideally you would like the egg whites to cook and the egg yolks to be soft or runny, but you can cook the eggs to your liking.
- Remove the eggs from the pan and serve 2 eggs per person on top of the yoghurt. Drizzle the seasoned butter from the pan over the eggs on both of the plates.
- Garnish with extra dill if desired.
Notes
See ‘Make it low carb’ tips section for low carb alternatives
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 323kcal | Carbohydrates: 6g | Protein: 23g | Fat: 23g | Fiber: 0.3g | Sugar: 5g | Net Carbs: 5.7g