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    Turkish eggs with spinach and yogurt

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    Turkish eggs with spinach and yogurt

    • Vegetarian
    • Gluten Free
    • 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. 

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

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