Turkish Eggs and Sourdough
Turkish Eggs and Sourdough
- Preparation time 10 mins
- Serves 2 people
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Ingredients
- 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
Method
- 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.
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.