Turkish Eggs with Turkish Toasts
A quicker, spicier alternative to oeufs en cocotte
- Serves:
- 2
- Ready in:
- Under 15 Mins
Method
- 1
Mix together the yoghurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs for three minutes so the yolks are still soft.
- 2
Lift each egg out with a slotted spoon and drain on kitchen paper. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter.
- 3
Place two eggs into each bowl of yoghurt. Drizzle the butter over the egg and yoghurt.
PER SERVING: 33.2 FAT (Excluding extras)
Turkish Eggs with Turkish Toasts was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Mix together the yoghurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs for three minutes so the yolks are still soft.
- 2
Lift each egg out with a slotted spoon and drain on kitchen paper. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter.
- 3
Place two eggs into each bowl of yoghurt. Drizzle the butter over the egg and yoghurt.
PER SERVING: 33.2 FAT (Excluding extras)
A quicker, spicier alternative to oeufs en cocotte
Turkish Eggs with Turkish Toasts was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
