Turkish eggs with zaatar pitta crisps
Waitrose and Partners

Turkish eggs with zaatar pitta crisps

Perfectly poached eggs on a garlicky yoghurt base and drizzled with a spicy pul biber dressing.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves2
  • CourseStarter
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 pitta breads
  • 2 tbsp extra virgin olive oil
  • 1 tsp Cooks' Ingredients Herby Zaatar
  • 250g Fage Total Greek Yoghurt 5%
  • 1 clove garlic, crushed
  • 2 British Blacktail Medium Free Range Eggs
  • 1 tsp Cooks' Ingredients Peppery Pul Biber
  • 5g dill, roughly chopped
  • 5g coriander, roughly chopped
  • lemon wedges, to serve (optional)

Method

  1. Preheat the oven to 200°C, gas mark 6. Cut the pitta bread widthways into 2cm strips, then carefully pull each strip in two so you are left with double the number. Place on a baking tray and drizzle with 1 tbsp olive oil. Toss to coat, then sprinkle with the zaatar. Bake for 6-8 minutes, turning halfway through, until crisp and lightly golden.

  2. Meanwhile, in a bowl, combine the yoghurt with the crushed garlic. Season and set aside. Boil a kettle, then add the water to a wide-based sauté or saucepan, to a depth of 5-6cm, and place over a high heat.

  3. Break the eggs into two separate ramekins. When the water starts to bubble, reduce the heat to low and carefully pour the eggs into the pan, dipping the rim of the ramekin into the water before gently tipping out the eggs. Cook for 2½-3 minutes, until the white is set. Use a slotted spoon to remove the eggs and place onto a plate lined with kitchen paper to drain.

  4. In a small frying pan, mix the remaining oil with the pul biber. Place over a low heat for 1-2 minutes, until fragrant, then remove from the heat. Divide the yoghurt between two plates, then top each with a poached egg. Drizzle the pul biber oil over each one, then top with the chopped herbs. Serve with the pitta crisps and lemon wedges, to squeeze over, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,041kJ/ 488kcals

Fat

26g

Saturated Fat

8.2g

Carbohydrates

38g

Sugars

5.5g

Fibre

2.5g

Protein

25g

Salt

0.9g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of Filippo Berio Extra Virgin Olive Oil in trolley 0

0 in trolley.

Filippo Berio Extra Virgin Olive Oil1litre

1litre

Item price

£8.75

Price per unit

87.5p/100ml

0 added

0 in trolley

Quantity of Filippo Berio Extra Virgin Olive Oil in trolley 0

0 in trolley.
New lower price

0 added

0 in trolley

Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0

0 in trolley.

Waitrose British Blacktail Free Range Medium Eggs6s

6s

Item price

£1.60

Price per unit

26.7p each

0 added

0 in trolley

Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating