Turkish Eggs with Yogurt and Flatbread
SERVES 2
READY IN 15 MINUTES
I love the heat of the chilli with the rich creamy eggs and cool yogurt – Turkish Eggs with Yogurt and Flatbread ticks every box for me! And because I can throw it together in 15 minutes, this is one of my absolute favourite go-tos.
I’ve had this Turkish treat for a colourful brunch, a weekend lunch or a quick dinner, and it works every time. The secret is the eggs – Clarence Court Leghorn Whites have the most phenomenal golden yolk which looks beautiful and tastes even better!
The Recipe
Ingredients
250g natural yogurt or coconut yogurt
½ lemon, juiced
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 garlic clove, crushed
3 pinches salt
2 flatbread or naan
1 tbsp of olive oil
50g spinach
4 eggs – I love Clarence Court Leghorn Whites
1 pinch sweet smoked paprika
20g raw pistachios, chopped
1 tsp red pepper flakes or chilli flakes
Directions
Mix the yogurt, lemon juice, dill, parsley and garlic together with a big pinch of salt.
Warm the flatbread or naan by placing in a pan on a medium heat for a few minutes each side, then place the yogurt mixture over the top.
Meanwhile, heat the oil in a pan and sautée your spinach with a pinch of salt for 3-4 minutes until wilted. Lay this on top of the yogurt.
In the same pan, fry the eggs to your liking and place them on your bed of spinach.
Sprinkle over the sweet smoked paprika, pistachios, another pinch of salt, and red pepper flakes and serve.
