Turkish Eggs.

Garlicky yoghurt, herbs, chili & eggs.

This is a delicious way to start your day! Turkish eggs are ridiculously simple to make too. Especially the way I make them!

Traditionally butter is used but you could also use extra virgin olive oil or ghee but don’t use margarine…ever! If you have margarine in your fridge, go and get it right now & put it in the bin. Then buy real butter or just use extra virgin olive oil.

Anyway, back to the eggs…



- 150g plain or Greek yoghurt

- 1/2-1 garlic clove (depending on how much you can handle!)

- 2 eggs

- a handful of fresh dill &/or parsley

- chili flakes

- 1 tbsp butter, EV olive oil or ghee

- Lebanese cucumber slices

- A few cherry tomatoes sliced in half


- Add the yoghurt to a bowl then finely grate in the garlic, add some salt & pepper & mix well. Taste & adjust

- Add the butter, oil or ghee to a fry pan then fry your eggs how you like them (I like mine cooked both sides)

- Top your yoghurt with your eggs then put the pan back on the heat. Tilt the pan slightly so that the remaining butter, oil or ghee runs to one side then add in the chili flakes to sizzle for a minute or 2 to create a simple chili oil then pour over the eggs & yoghurt

- Sprinkle with the finely chopped herbs & add the cucumber & tomatoes

- Enjoy!