Eggs are a dietary staple for most of us. But if you are tired of the same old scrambled and fried on repeat, it is time to break up the routine with something a bit different.
Try our extraordinary Turkish eggs with homemade pita bread. It's a breakfast or dinner full of protein, which not only looks but also tastes great!
PS: If you don't want to prepare the homemade pita, you can buy the Vilgain one.
Nutrition (1 serving)
- 400 kcal
- 4,5 g carbohydrates
- 32,3 g fats
- 23,6 g protein
Per 1 portion
- 2 eggs
- 100 g Greek yoghurt
- garlic granules
- lemon juice
- salt
- pepper
- 2 tbsp ghee
- 1/2 tsp sweet paprika
- 250 g spelt flour
- 6 g dried yeast
- 10 g salt
- 5 g cane sugar
- 170 ml water
- rosemary
- olive oil
- garlic granules
- lovage
Instructions
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We start with making the homemade pita.
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In a bowl, mix flour with dried yeast, salt, cane sugar and dried rosemary. Add lukewarm water to the dry mixture and make a smooth and pliable dough. If it's too thick, add more water. Leave the finished dough to sit for at least an hour in a wam spot.
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Knead the risen dough and make it into a ball, then cut that into six pieces. Dust each piece of the dough with a bit of flour and then roll it flat with a rolling pin. Prepare your pan and heat it without oil. Fry the pitas on both sides. Brush the finished pitas with a mix of olive oil, lovage and dried garlic.
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Once the pitas are ready, we can move on to the Turkish eggs.
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First, let's make poached eggs. Heat up water with a little bit of vinegar, but make sure it doesn't boil. Using a spoon, create a swirl motion in the water and then drop in the egg. Cook it for 3 minutes or so, and then take the eggs out carefully.
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Mix the Greek yoghurt with lemon juice, salt, pepper and dried garlic. Spread it onto a bowl or plate and put the poached eggs on top.
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Melt some ghee and add some paprika. Then pour that mixture over the eggs.
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Serve the Turkish eggs with warm homemade or Vilgain pita bread. Enjoy!
