Simple turkish eggs

Simple turkish eggs

By
From
Eat This, My Friend
Serves
1
Photographer
Jade O'Donahoo; Huw Rogers

The first time I made this recipe, I felt like I had ordered breakfast in a fancy-pants café. This dish tastes like something that requires lots of effort, when in fact it really is so simple to prepare – exactly the reason I make it all the time.

Ingredients

Quantity Ingredient
1 tablespoon butter
1/2 teaspoon sweet paprika
60g full-cream greek-style yoghurt
1 teaspoon minced garlic
1 teaspoon finely grated lemon zest
1 pitta bread
2 eggs
baby mint leaves, (optional)

Method

  1. Melt the butter in a pan over low heat until foamy. Stir in the paprika, turn off the heat and set aside.
  2. Make a yoghurt sauce by combining the yoghurt with a big pinch of salt and the garlic and lemon zest.
  3. Briefly warm your pitta in a pan, then slide onto a plate. Next, fry the eggs to your preferred doneness – I like my yolks a little runny.
  4. Dollop the yoghurt sauce into the centre of the pitta and smooth out with the back of the spoon. Lay the eggs over the pitta, drizzle with the paprika butter and sprinkle on some mint leaves (if using).
  5. Serve immediately.
Tags:
Vegetarian
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