• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Turkish Eggs with Yoghurt and Herb Salad

Turkish Eggs with Yoghurt and Herb Salad

WED Turkish eggs 0095

Ingredients

  • Turkish bread, sliced
  • 200g tub thick Greek-style yoghurt
  • 1/4 cup (60ml) olive oil
  • 8 eggs
  • 2 small avocados, cut into wedges
  • 60g baby spinach
  • 2 green onions, thinly sliced
  • Fresh coriander, mint and dill leaves, to serve
  • ½ teaspoon mild paprika
  • ¼ teaspoon dried chilli flakes
  • 100g feta cheese

Method

  1. Heat a large chargrill pan over high heat. Lightly spray both sides of bread with oil. Cook bread for 1-2 minutes on each side or until charred and warm.
  2. Heat half the oil in a non-stick frying pan over medium-high heat. Crack eggs one at a time into hot pan. Cook for 2 minutes, until whites are set and crispy around the edges.
  3. Spread yoghurt on a serving plate. Top with 2 eggs. Arrange avocado, spinach, green onion and herb leaves on plates.
  4. Add remaining oil to pan over medium heat. Add paprika and chilli. Cook for 30 seconds or until fragrant. Spoon oil over eggs. Crumble over the feta and serve with the Turkish toasts.

Notes

Want to know how to make perfect fried eggs, every time? Discover our easy fried eggs recipe today!

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people