The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
| 1 | garlic
garlic (minced) | ||
| 5 tbsp tbsp | Greek yoghurt Greek yoghurt | ||
| 1 tbsp tbsp | butter butter | ||
| 0.5 tsp tsp | chilli flakes chilli flakes | ||
| 0.5 tsp tsp | paprika paprika | ||
| 4 | eggs egg | ||
| pitta breads
pitta bread (to serve) |
Creamy Turkish eggs
This recipe was liked
This recipe was disliked
An error occurred, please try again
Method
Take your eggs to the next level with this tasty take on a Turkish classic. Creamy, garlic-infused Greek-style yoghurt combined with punchy chilli and smoky paprika makes for a sure-fire weekend brunch winner.
1. Mince the clove of garlic and mix it into the Greek-style yoghurt for creaminess. Leave this to come up to room temperature.
2. Melt the butter for richness in a small frying pan until lightly browned and nutty.
3. Remove from the heat and add the chilli flakes for kick and paprika for smokiness.
4. Poach the eggs and serve on top of the yoghurt with the chilli butter and toasted pitta.
