This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

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 4Feeds 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

Explore more recipes