Turkish eggs and sourdough
350g plain Greek yoghurt
2 spring onions, thinly sliced
1 tbsp chilli flakes
1/2 tsp Himalayan salt flakes
2 large slices of sourdough
2 tbsp extra virgin olive or avocado oil
Sprinkle of paprika
Fresh coriander, finely chopped.
- Mix together the yoghurt, spring onions, chilli and coriander
- Poach the eggs and toast the sourdough to your liking
- Divide the yoghurt between 4 bowls
- Finish with a drizzle with olive oil, pepper and paprika. Top with fresh coriander.