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Photo of Turkish eggs by WW

Turkish eggs

2 - 4
PersonalPoints™ per serving
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

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.

Notes

TIP: Serve each portion with a half a 70g toasted wholemeal pita bread on the side.