PocketAthleteJoin the waitlistTurkish eggs
- Calories
- 683
- Protein
- 48g
- Carbs
- 46g
- Fat
- 33g
Breakfast · about 12 minutes · one serving
What you need
- ·3 free range eggss
- ·200g greek style yoghurt (0% fat)
- ·15g olive oil
- ·5g ground spices (cumin, paprika, turmeric)
- ·6g garlic
- ·80g wholemeal bread
Method
- 1Stir the crushed garlic and a pinch of salt through the yoghurt and leave it out — fridge-cold yoghurt under hot eggs is the one thing that ruins this.
- 2Poach the eggs in barely-simmering water, 3 minutes for a loose yolk.
- 3Warm the oil with the paprika until it turns red and smells toasty. Twenty seconds, no more, or it burns bitter.
- 4Yoghurt spread wide on the plate, eggs on top, spiced oil poured over.
- 5Toast to mop it up.
Sounds odd, converts everyone. Ten minutes and it eats like a restaurant.
Worth knowing: Sounds odd, converts everyone. Ten minutes and it eats like a restaurant.
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