Turkish eggs
- Published: 3 Jun 15
- Updated: 18 Mar 24
Serve these creamy Turkish eggs with toasted pitta for an impressive, simple and summery breakfast or brunch. (Psst! Here’s our guide on how to poach eggs.)
Check out this Turkish eggs recipe too – or, how about the French equivalent: yogurty eggs en cocotte? Now you just need an excuse to make brunch… Mother’s Day?
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Serves 4 -
Hands-on time 25 min
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Recipe from May 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 524kcals
- Fat
- 39.9g (23g saturated)
- Protein
- 18.1g
- Carbohydrates
- 25g (6.6g sugars)
- Fibre
- 1.1g
- Salt
- 1g
delicious. tips
Make the herbed yogurt up to a day ahead. Poach the eggs first thing in the morning, cool in iced water, then chill, covered, for up to 3 hours. Reheat as in step 4.
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