Turkish eggs
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Soft poached eggs with a luscious layer of yoghurt, chilli oil and coriander. Serve with your favourite warm bread or pita pocket.
Ingredients
99% fat-free, plain Greek yoghurt, unsweetened
150 g
Garlic
½ clove(s), crushed
Fresh lemon rind
½ tsp, finely grated
Lemon juice
2 tsp
Olive oil
2 tsp
Smoked paprika
¼ tsp, plus extra to serve
Fresh red chilli
½ whole, thinly sliced
Egg(s)
2 medium
Fresh coriander
1 tbs, chopped
Instructions
1
Place yoghurt, garlic, lemon rind and juice in a small bowl. Season with salt and pepper and mix to combine. Set aside.
2
Heat the oil in a small frying pan over medium-low heat. Add paprika and half the chilli and cook, stirring, for 1-2 minutes or until fragrant. Remove from heat and set aside.
3
Bring a medium saucepan of salted water to the boil, then reduce to a simmer. Carefully crack 1 egg into a cup, then slide into water. Repeat with remaining egg. Simmer eggs gently for about 3 minutes, or until the whites are set and yolks are still soft. Remove the eggs with a slotted spoon and drain on a plate lined with paper towel.
4
Divide the yoghurt mixture between 2 bowls. Top each with a poached egg, then drizzle with chilli-infused oil. Scatter over the coriander and remaining chilli, and sprinkle with extra paprika.
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