Turkish eggs, whipped yogurt recipe and finished with fresh herbs, this breakfast or dinner recipe can be made with either poached eggs or fried eggs.
Ingredients
Turkish bread, sliced
200g tub thick Greek-style yoghurt
¼ cup (60ml) olive oil
8 eggs
2 small avocados, cut into wedges
60g baby spinach
2 green onions, thinly sliced
Fresh coriander, mint and dill leaves, to serve
½ teaspoon mild paprika
¼ teaspoon dried chilli flakes
100g feta cheese
Method
Heat a large chargrill pan over high heat. Lightly spray both sides of bread with oil. Cook bread for 1-2 minutes on each side or until charred and warm
Heat half the oil in a non-stick frying pan over medium-high heat. Crack eggs one at a time into hot pan. Cook for 2 minutes, until whites are set and crispy around the edges
Spread yoghurt on a serving plate. Top with 2 eggs. Arrange avocado, spinach, green onion and herb leaves on plates
Add remaining oil to pan over medium heat. Add paprika and chilli. Cook for 30 seconds or until fragrant. Spoon oil over eggs. Crumble over the feta and serve with the Turkish toasts
