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Turkish Eggs on Greek Yoghurt with Toast and Green Salad

Turkish Eggs on Greek Yoghurt with Toast and Green Salad
4.5 37 rating
Prep. 15min
Total 30min
2 portions
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Ingredients

Green Salad
  • cucumber sliced (2-3 mm)
    150 g
  • rocket leaves
    40 g
  • fresh baby spinach
    40 g
  • fresh dill leaves only
    3 sprigs
  • fresh mint leaves only
    3 sprigs
    fresh basil, leaves only
  • red onion quartered
    60 g
  • extra virgin olive oil
    50 g
  • ground coriander
    ½ tsp
  • white wine vinegar
    1 Tbsp
  • lemon juice
    10 g
  • caster sugar
    2 pinches
  • fine sea salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
Poached Eggs and Assembly
  • fresh dill leaves only, plus extra for garnishing
    3 sprigs
  • garlic clove
    ½
  • Greek yoghurt
    300 g
  • fine sea salt
    4 pinches
  • water
    1700 g
  • white wine vinegar
    50 g
  • medium eggs
    4
  • unsalted butter diced
    25 g
  • smoked paprika
    1 tsp
  • dried chilli flakes
    1 tsp
  • sumac (optional)
    ½ tsp
  • sliced white bread toasted, for serving

Difficulty

easy

Nutrition per 1 portion

Sodium 877.4 mg
Protein 30.8 g
Calories 2738.1 kJ / 654.4 kcal
Fat 46.8 g
Fibre 3.8 g
Saturated Fat 14 g
Carbohydrates 28.7 g

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Also featured in

Flexitarian Fusion 8 Recipes
UK and Ireland

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