Photo of Turkish eggs by WW

Turkish eggs

Points® value
Total Time
20 min
10 min
10 min
Soft poached eggs with a luscious layer of yogurt, chilli oil and coriander. Served with a toasted wholemeal naan for dipping, these Turkish eggs make for a very special brunch.


0% fat natural Greek yogurt

300 g


½ clove(s), crushed


½ zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

4 teaspoon(s)

Chilli, green or red

1 individual, thinly sliced


½ teaspoon(s), level, smoked

White Wine Vinegar

1 teaspoon(s)

Egg, whole, raw

4 medium, raw

Coriander, fresh

2 tablespoon(s), chopped


  1. Put the yogurt into a small bowl, stir in the garlic, lemon zest and juice, then season and set aside.
  2. Put the oil in a small pan, add most of the fresh chilli and all of the smoked paprika, then warm gently over a low heat until fragrant and just beginning to sizzle. Don’t allow the chilli to burn – you just want to infuse the oil with the flavours. Remove from the heat and set aside.
  3. Bring a large pan of water to the boil, add the vinegar and reduce the heat to a simmer. Crack the eggs, one at a time, into the simmering water and poach for 3 minutes until the whites are just set and the yolks are still soft. Remove the eggs with a slotted spoon and put on a plate lined with kitchen paper.
  4. Divide the yogurt between bowls. Top each with a poached egg, then drizzle 1 teaspoon of the infused oil over each egg. Scatter over the coriander and remaining chilli and serve sprinkled with the extra smoked paprika.


Serve each portion with a 30g toasted mini wholemeal pitta bread on the side. The recipe will no longer be gluten free.