Turkish Eggs with Chili Garlic Oil

Eggs sit on tomato-herb yogurt under a spoonful of warm chilli oil.

Cooking time ≈ 20 min

Estimated nutrition · Per serving
≈ 490 kcal · Protein 25 g · Carbs 10 g · Fat 40 g

Ingredients

• 250 g (1 cup) Greek yogurt
• 4 eggs
• 8–10 cherry tomatoes, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 2 garlic cloves, grated
• Fresh ciabatta
• For the chili oil
• 3–4 tbsp extra virgin olive oil
• 1 tsp dried chili flakes or chipotle powder
• ½ tsp grated garlic

Method

1. Mix yogurt with chopped tomatoes, cilantro and most of the grated garlic. Spread in a shallow bowl.
2. Warm olive oil with chilli and ½ tsp grated garlic for 20–30 seconds, removing from heat as soon as fragrant.
3. Poach or fry the eggs, place over yogurt and spoon on the warm oil. Finish with cilantro and serve with ciabatta.