Turkish Eggs with Turkish Toasts

A quicker, spicier alternative to oeufs en cocotte

Gizzie Erskine's avatar
 0 Reviews

Recipe by Gizzie Erskine
Serves 2
Ready in Under 15 Mins

Ingredients

  • 200g Greek yoghurt
  • 1 small garlic clove, crushed
  • 4 large free-range British Lion eggs
  • 25g butter
  • 1/2 tsp hot paprika
  • a squeeze of lemon juice
  • sourdough bread, sliced, griddled and buttered to serve

Nutritional Information:

Calories: 505
Fat: 33.2g

How To Cook

  1. Mix together the yoghurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs for three minutes so the yolks are still soft.
  2. Lift each egg out with a slotted spoon and drain on kitchen paper. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter.
  3. Place two eggs into each bowl of yoghurt. Drizzle the butter over the egg and yoghurt.
    4. www.eggrecipes.co.uk
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Turkish Eggs with Turkish Toasts
  • Recipe by Gizzie Erskine
  • Serves 2
  • Ready in Under 15 Mins
    Ingredients
  • 200g Greek yoghurt
  • 1 small garlic clove, crushed
  • 4 large free-range British Lion eggs
  • 25g butter
  • 1/2 tsp hot paprika
  • a squeeze of lemon juice
  • sourdough bread, sliced, griddled and buttered to serve
    How to Cook
  1. Mix together the yoghurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs for three minutes so the yolks are still soft.
  2. Lift each egg out with a slotted spoon and drain on kitchen paper. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter.
  3. Place two eggs into each bowl of yoghurt. Drizzle the butter over the egg and yoghurt.
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