Turkish eggs with chilli oil
https://www.coop.co.uk/recipes/turkish-eggs-with-chilli-oil
Part of the trend for Turkish food, this tasty dish is on all the best brunch menus
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 32g
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Ingredients
- 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
Method
- Crack a couple of the eggs into a pan of simmering water and poach for 2 mins
- Remove with a slotted spoon, drain on kitchen paper and keep warm while you poach the remaining eggs
- Melt the butter in a pan over a medium heat, add the chilli flakes and season, then set aside
- Heat the yogurt in a small pan over a medium heat until warm
- Stir in the garlic and season
- 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
- Scatter over the chopped parsley and some extra chilli flakes, and serve with the warm pittas
