Turkish eggs recipe

  • Serves 2
  • 10 mins
  • 414 calories / serving
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Bring a large pan of salted water to the boil. Drop each egg into a small cup. After, turn the pan down to a low simmer, stir the water to create a whirlpool effect and drop each egg into the centre of the water (cook the eggs one by one). Cook for 4 - 5 minutes or until done to your liking. Once cooked, scoop the eggs out with a slotted spoon and drain on kitchen paper, keep them warm.

When all the eggs are cooked, heat the oil, garlic, paprika, chilli, sage and a pinch of salt in a small frying pan. Stir well and cook for about a minute until just hot.

Divide the yogurt between 2 large bowls, top with the eggs and pour over the flavoured oil. Best eaten straight away.

See more Turkish recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.




  • Ingredients

  • 4 eggs, freshest you can get
  • 4tbsp light olive oil
  • 2 garlic cloves, finely chopped
  • ½ tsp paprika
  • large pinch crushed chilli flakes
  • 6 leaves sage, chopped
  • 150g low fat Greek style yogurt
  • Energy 1720kj 414kcal 21%
  • Fat 35g 50%
  • Saturates 7g 33%
  • Sugars 3g 4%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 4.2g Protein 22.7g Fibre 0.8g


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