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Turkish Eggs and Sourdough

Turkish Eggs and Sourdough

fitfoodie turkish eggs


  • 350g plain Greek yoghurt
  • 2 spring onions, thinly sliced
  • 1 tbsp chilli flakes
  • 1/2 tsp Himalayan salt flakes
  • 4 eggs
  • 2 large slices of sourdough
  • 2 tbsp extra virgin olive or avocado oil
  • Sprinkle of paprika
  • Fresh coriander, finely chopped.
  • Black pepper


  1. Mix together the yoghurt, spring onions, chilli and coriander
  2. Poach the eggs and toast the sourdough to your liking
  3. Divide the yoghurt between 4 bowls
  4. Finish with a drizzle with olive oil, pepper and paprika. Top with fresh coriander.

Nutritional Information

  • Serving size 358g
  • Energy 2620kJ 626kcal
  • Protein 24.3g
  • Total fat 45.1g
  • Saturated fat 16.2g
  • Carbs (total) 29.1g
  • Carbs (sugar) 14.8g
  • Sodium 1040mg
  • Fibre 5g

All nutrition values are per serve.

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