Savoury yoghurt bowls preview

Turkish-style eggs with flatbreads

Turkish-inspired eggs - this is a dream combo of zesty, dill-spiked Greek yogurt and soft poached egg with a fiery chilli butter dressing.

, 20 December 2019

(10 votes)

Turkish-style eggs with flatbreads
  • 25 Mins

  • Serves: 4

  • Price: £1.36 per serving

Nutritional Info
Each 340g serving contains
  • Energy

    1821KJ

    435KCAL

    22%
  • Fat

    26.9g

    high

    38%
  • Saturates

    14.3g

    high

    72%
  • Sugars

    10.2g

    low

    11%
  • Salt

    0.82g

    low

    14%
of your reference intake.
Typical energy values per 100g: 536kJ/128kcal.
Ingredients
  • 2 tsp rapeseed oil
  • 2 white pitta breads, cut into pieces
  • 2x 220g packs Extra Special Sweet Aromatico cherry tomatoes
  • 500g Asda Authentic Greek yogurt
  • 1/2 clove garlic
  • 1 tbsp chopped fresh dill, plus extra to serve
  • 30g unsalted butter
  • ½ tsp sumac or hot smoked paprika
  • Pinch crushed chilli flakes
  • 1 tsp white vinegar
  • 4 medium eggs
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the pitta strips into a roasting tin and toss with the oil and some black pepper. Add the cherry tomatoes to the other side of the baking tray and cook for 15 mins until crisp and golden.

  • Meanwhile, stir the garlic and dill through the yogurt and set aside.

  • Heat the butter in a small saucepan and add the sumac (or paprika) and the chilli flakes. Heat on low until fully melted and fragrant and take off the heat.

  • Half fill a medium saucepan with water and bring to the boil. Add the vinegar, swirl with a slotted spoon and crack an egg into the centre of the pan. Reduce the heat until just simmering and cook for 2-3mins, or until the egg rises to the surface. Remove with the slotted spoon and drain on a plate lined with kitchen roll. Repeat for the rest of the eggs.

  • Spoon the yogurt into 4 bowls and top each with a poached egg. Drizzle over the chilli butter and serve with the pitta crisps.