Eggs with spinach, chilli and lemon and garlic yogurt recipe

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  • Serves 3
  • 10 mins to prepare and 30 mins to cook
  • 132 calories / serving
  • Healthy
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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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.



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  • Ingredients

  • 1 tsp olive oil
  • 1 clove garlic, crushed
  • pinch of salt
  • 100g (3 1/2oz) baby spinach
  • 1 x 400g (13oz) tin cherry tomatoes
  • 1 tsp sugar
  • 1/2 - 1 tsp crushed chillies, according to taste
  • 1/2 tsp cumin
  • 1 tsp dried oregano
  • fresh black pepper
  • 4 eggs
  • 2 tbsp fat-free natural yogurt
  • 1/2 lemon, juiced
  • 1 1/2 tbsp chopped fresh flat leaf parsley
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  • Energy 550kj 132kcal 7%
  • Fat 8.2g 12%
  • Saturates 1.9g 10%
  • Sugars 5g 6%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 5.8g Protein 10.4g Fibre 3.2g


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