Turkish Eggs with Yoghurt and Herb Salad
Prep:  15 min
Cook:  5 min
Serves:  4
Average: 4 (7 votes)
Difficulty:
Cuisine:
Saved:
Turkish
138
Recipe by: Australian Eggs
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.
Credit: Whisk Media Group
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Turkish Eggs with Yoghurt and Herb Salad
Ingredients:
Method:
  1. 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
  2. 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
  3. Spread yoghurt on a serving plate. Top with 2 eggs. Arrange avocado, spinach, green onion and herb leaves on plates
  4. 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
Nutrition Information
Per adult serving (316)

Calories

600.0

Energy

2510.0kJ

Protein

26.4g

Fat, Total

43.8g

Saturated

12.5g

Carbs, Total

24.1g

Sugars

6.5g

Dietary Fibre

3.8g

Sodium

725.0mg
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