TURKISH EGGS

Cook time : 15mins

Serves 2

Per serving : 475kCal / Carbs 52g / Protein 24g / Fat 19g

4 eggs
1 tsp vinegar
65g Greek yoghurt
1 clove garlic, minced
1/2 tsp chilli flakes
2 slices Turkish bread
2 tsp olive oil
2 handfuls rocket

Start by bringing a pot of water to boil. Once boiling, reduce to a gentle simmer and add a tsp of vinegar.
Stir the water with a spoon to make a gentle whirlpool.
Crack 1 egg into the water and gently stir around it. Wait 20 seconds before cracking the remaining eggs. (you might want to do 2 at a time, depending on your pot).
Once cooked, remove the eggs with a slotted spoon.
Place on some kitchen towel to absorb any excess water.
Meanwhile, mix together the Greek yoghurt, garlic and chilli flakes.
Once you’ve toasted your Turkish bread, brush with a little olive oil and top with rocket.
Place two eggs on each slice of bread and drizzle with yogurt sauce.