Turkish eggs with spinach and yogurt

  • Vegetarian
  • Gluten Free


200g low-fat Greek yogurt
½ garlic clove, crushed
½ lemon, zest and 1 tsp juice
2 tbsp olive oil
260g spinach
4 eggs
25g unsalted butter
½ tsp dried chilli flakes
1 tsp sweet smoked paprika


1. Mix the yogurt, garlic, lemon zest and juice; season and set aside. Heat 1 tbsp oil in a large frying pan and cook the spinach until just wilted. Remove the spinach from the pan, squeeze out the excess water and season.

2. Warm the remaining 1 tbsp oil in the pan over a medium heat. Return the spinach to the pan, spreading evenly over the base. Make 4 wells in the leaves; crack an egg into each. Cook for 5-6 minutes, until the whites are set and yolks still soft.

3. In a small pan, heat the butter until foaming. Swirl in the chilli, paprika and a pinch of salt for a couple of seconds, then take off the heat. Spoon the yogurt over the eggs, drizzle over the chilli butter and serve with toasted pitta bread, if liked. 

This recipe first appeared in Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue

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  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,988kJ
Fat 38.8g
Saturated Fat 13.7g
Carbohydrate 9.6g
Sugars 8.8g
Protein 22.9g
Salt 1.1g
Fibre 2.8g

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4 stars

Average user rating Based on 15 ratings

This recipe was first published in Sun Jan 01 13:31:24 GMT 2017.