This Turkish-inspired egg dish is full of flavour and makes a filling yet healthy breakfast or brunch. The combination of soft eggs with lovely wilted greens, a tangy fresh yogurt and warm spicy buttery juices mingling together is the perfect dish to wake up to.
- Heat the oil in a deep frying pan with a lid and add half the garlic with a pinch of salt. Cook for 20 seconds then add the spinach and cook until wilted.
- Tip in the cherry tomatoes, sugar, chilli flakes (depending on how hot you like it add the amount you require), cumin and oregano. Bring to a simmer then cook for about 10 minutes, until thickened. Taste and season with salt and pepper.
- Make 4 holes with a wooden spoon crack an egg into each one. Cover with a lid and cook for about 8-10 minutes, or until the eggs are cooked to your liking and sprinkle over the parsley.
- Meanwhile mix the yogurt with the lemon juice and remaining garlic, season with a little salt and pepper. Once the eggs are cooked spoon onto warm plates and top with a dollop of yogurt.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.