Easy Turkish Eggs

I experimented with Turkish eggs once when I ran out of avocado for breakfast and it has been a favourite ever since. This is a super simple last-minute breakfast, that mixes up your savoury toast options.

Serves 2 | RSF
Ingredients:
2 eggs
Chilli oil
Red pesto
Sourdough
1/2 cup greek yoghurt
1/2 tbsp minced garlic
1/2 tbsp lemon juice
Salt & pepper to taste

Method:
1. Boil a pot of water and add a generous pinch of salt
2. Crack an egg into a small dish and slide it into the pot of water
3. Boil for 3 minutes and spoon into a bowl of iced water and leave aside
4. Mix together the yoghurt, garlic, lemon and salt and pepper in a small bowl
5. Scoop the yoghurt into a bowl, add the eggs, top with pesto and drizzle with chilli oil
6. Enjoy scooping with some freshly toasted sourdough

Easy Turkish Eggs

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Total time

10

minutes

Ingredients

• 2 eggs

• Chilli oil

• Red pesto

• Sourdough

• 1/2 cup greek yoghurt

• 1/2 tbsp minced garlic

• 1/2 tbsp lemon juice

• Salt & pepper to taste

Directions

• Boil a pot of water and add a generous pinch of salt
• Crack an egg into a small dish and slide it into the pot of water
• Boil for 3 minutes and spoon into a bowl of iced water and leave aside
• Mix together the yoghurt, garlic, lemon and salt and pepper in a small bowl
• Scoop the yoghurt into a bowl, add the eggs, top with pesto and drizzle with chilli oil
• Enjoy scooping with some freshly toasted sourdough