Turkish eggs with spinach and yogurt

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

Serves: 2


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.