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Turkish eggs with spinach and yogurt
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200g low-fat Greek yogurt
½ garlic clove, crushed
½ lemon, zest and 1 tsp juice
2 tbsp olive oil
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.
Typical values per serving:
This recipe was first published in January 2017.