Turkish-inspired Eggs
with Lemon Yogurt and Sumac Butter
Tantalizing blend of spices paired with a tangy yogurt and fresh herbs. Breakfast just got a delicious upgrade!
Cals 1253 · Prot 44 · Carbs 112 · Fat 72
Vegetarian
25 min
Tantalizing blend of spices paired with a tangy yogurt and fresh herbs. Breakfast just got a delicious upgrade!
Cals 1253 · Prot 44 · Carbs 112 · Fat 72
Vegetarian
Ingredients
Eggs
Organic Eggs
5*
4 Pieces
Garlic cloves
1 Piece
White vinegar
90 ML
Butter
4*
75 Grams
Smoked paprika powder
2 Grams
Sumac
4 Grams
Chilli flakes
2 Grams
Salt
0.5 Tsp
Black Ground Pepper
0.5 Tsp
Yogurt
Lemon
1 Piece
Greek yogurt
4*
150 Grams
Salt
0.5 Tsp
Black Ground Pepper
0.5 Tsp
To serve
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Fresh parsley
15 Grams
Pitta bread
4*5*9*10*11*
3 Piece
Avocado
1 Piece
Zaatar
5 Grams
Allergens
*5 Eggs, *4 Milk, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 5222 / 1253 |
| Fats (g) | 71.5 |
| of which saturated (g) | 30.4 |
| Carbohydrates (g) | 112 |
| of which sugars (g) | 12.3 |
| Fibers (g) | 18.7 |
| Proteins (g) | 44.4 |
| Salt (g) | 3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Bring a small pot of lightly salted water to the boil.
- Slice the cucumber into 1cm thick slices.
- Halve the cherry tomatoes.
- Pick and finely chop the parsley leaves.
- Peel and mince the garlic.
Tip! Preheat your oven to 200°C/180°C fan if you don't want to use the microwave for the pitta bread.
2 Make lemon yogurt
- Slice the lemon into wedges.
- In a large bowl, whisk together the yogurt with a squeeze of lemon juice to taste (reserve any remaining wedges to use in step 5).
- Season with salt and pepper to taste, and set aside.
Tip! Feeling fancy? Zest the lemon before slicing and add the zest to the yogurt for extra freshness.
3 Make sumac butter
- Place a separate small pot over a medium heat.
- Add the garlic, butter, smoked paprika and sumac with a pinch of chilli flakes (spicy!).
- Once the butter has melted, let it simmer on medium-low for 4-5 min and then remove from the heat.
Tip! Sensitive to spice? Go easy on the chilli flakes.
4 Poach eggs
- Meanwhile, once the water is boiling, reduce to a medium heat.
- Add the vinegar and swirl.
- Gently crack the eggs one at a time directly into the water (or crack into a small bowl or cup first).
- Poach the eggs for 3 min for a soft centre (4-5 min for medium and 5-6 min for hard) or until your liking.
- Drain on paper towel.
Tip! Vinegar in the water helps the eggs retain their poached shape. Occasionally swirl the water to avoid sticking. Careful not to overcrowd the pot.
5 Finish
- Meanwhile, microwave the pitta bread for 30 sec or until warmed through.
- Cut the avocado in half and remove its stone.
- Scoop the avocado out of its skin using a spoon and chop it into chunks.
- In a small bowl, add the parsley (reserve some for garnish), the avocado with a squeeze of the lemon juice.
Tip! For a crispier bread, bake in the preheated oven for 3-5 min.
6 Serve
- Divide the lemon yogurt among bowls, top with the poached eggs, avocado and generously drizzle over with the sumac butter.
- Garnish with the remaining parsley and finish off with a sprinkle of zaatar.
- Serve the pitta bread, cucumbers and cherry tomatoes alongside.
Tip! Don't be shy with the butter - this where all the balance and flavour of the dish comes from. The bread then comes in and soaks up all the deliciousness.
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