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Turkish eggs with chilli oil

Turkish eggs with chilli oil


Part of the trend for Turkish food, this tasty dish is on all the best brunch menus

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1617kj 386kcal
  • Fat
    Med 25%
  • Saturates
    High 43%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 32g


  • 4 Co-op British free range eggs
  • 50g Co-op unsalted butter
  • 1 tsp chilli flakes, plus extra to sprinkle
  • 500g 0% fat Greek style natural yogurt
  • 1 clove garlic, finely grated
  • 4 wholemeal pittas
  • Small handful flat leaf parsley, chopped


  1. Crack a couple of the eggs into a pan of simmering water and poach for 2 mins
  2. Remove with a slotted spoon, drain on kitchen paper and keep warm while you poach the remaining eggs
  3. Melt the butter in a pan over a medium heat, add the chilli flakes and season, then set aside
  4. Heat the yogurt in a small pan over a medium heat until warm
  5. Stir in the garlic and season
  6. Toast the pitta breads Divide the garlicky yogurt between 4 serving bowls, top each with a poached egg and drizzle over the warm chilli butter
  7. Scatter over the chopped parsley and some extra chilli flakes, and serve with the warm pittas

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