Get 50% off*
Start today
Photo of Turkish eggs by WW

Turkish eggs

Total Time
20 min
10 min
10 min
Soft poached eggs with a luscious layer of yoghurt, chilli oil and coriander. Serve with your favourite warm bread or pita pocket.


99% fat-free plain Greek yoghurt

150 g


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


2 medium

Fresh coriander

1 tbs, chopped


  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.


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