The Kitchen

Turkish Eggs

Serves 2

You need:

  • 200g non-fat Greek Yogurt
  • 1 clove garlic (peeled and crushed)
  • Sea salt
  • 1tsp butter
  • 15ml Olive oil (or oil of choice)
  • 2 large eggs (fridge cold)
  • Fresh dill (1 handful)
  • Sprinkle of chilli flakes
  • Warbuton thin or thin bagel


  1. Poach the eggs- crack each egg into a glass and place them in a pan of simmering water for about 3-4 minutes. Add the garlic to the yogurt and season with salt and pepper. Place the yogurt in a small bowl and put on top of the pan with the eggs in (like a bain marie)
  2. Heat a pan with butter and then add the olive oil in and add some chilli flakes and cook for 1 minute.
  3. Divide the creamy warm garlic yogurt onto 2 small plates and spread evenly. Top each with a poached egg. Pour the butter oil chilli mixture onto the eggs and scatter the chopped dill. Toast your thin bagel/warbuton thin and tuck in.
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