Turkish Style Eggs

  • 5MINS
  • 4MINS
  • 141KCAL

Inspired by a dish called Cilbir, our Turkish Style Eggs are simple but so tasty. Serve for breakfast or enjoy as a slimming friendly brunch.

  • Breakfast pinchofnom.com
  • Everyday Light pinchofnom.com
  • Gluten Free pinchofnom.com
Easy Peasy Turkish Style Eggs pinchofnom.com

NutritionPer Serving

  • Calories141
  • Carbs4.5g
  • Protein18g
  • Fat5.4g
  • Saturates1.5g
  • Sugars4.2g

Turkish Style Eggs - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

These delicious Turkish Style Eggs are on the table in under 10 minutes. Simple yet flavourful, they can be served for breakfast, brunch or even lunch. 

Inspired by a Turkish dish called Cilbir, we’ve made a much more slimming friendly version of the traditional recipe. 

Instead of drizzling the finished dish with chilli-infused melted butter, we’ve used a little harissa paste. This adds the same punch of heat, without the calories. 

The garlicky yoghurt and rich yolk of the poached egg perfectly cut through the spice of the harissa paste. We love to serve this with warm crusty bread to mop up all those flavours! 

What diets is Turkish Style Eggs suitable for?

This Turkish Style Eggs recipe is suitable for gluten free diets. 

It can be made dairy free as long as you swap out the following ingredients for dairy free versions; 

  • fat free Greek yoghurt

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Turkish Style Eggs recipe?

  • If you’re on WW Green you need to count 4 Points per portion of this Turkish Style Eggs recipe.
  • If you’re on WW Blue you need to count 1 Points per portion of this Turkish Style Eggs recipe.
  • If you’re on WW Purple you need to count 1 Points per portion of this Turkish Style Eggs recipe.

Do you need any special ingredients to make Turkish Style Eggs?

Everything you need to make this recipe should be easy to find in your usual supermarket.

How many calories are in this Turkish Style Eggs?

There are 141 calories per portion in this Turkish Style Eggs, which means it falls into our Everyday Light category. 

This Turkish Style Eggs is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Place the yoghurt, garlic, salt and pepper in a small bowl and mix. Divide the yoghurt mixture between 2 serving plates and spread out with a spoon to make a swirl on each plate.

Step 1 pinchofnom.com Step 1 pinchofnom.com

Step 2

Place the saucepan on the hob and fill with boiling water to a depth of about 5 cm.  Turn on the heat to a low setting and allow the water to reach a gentle simmer.

Step 3

Crack the first egg into a small cup. Make sure the water only has small bubbles rising, before carefully lowering the cup to water level and sliding the egg into the water. Repeat this with the second egg.

Step 3 pinchofnom.com

Step 4

Poach the eggs for 3 – 4 minutes to make softly poached eggs or a minute or two longer if you prefer them firmer. Make sure the heat is always low enough so that the eggs don’t move around too much. This will help to keep them in a compact shape.

Step 5

When the eggs are cooked to your liking, carefully remove them from the pan using a slotted spoon. Drain off the excess water and drain on absorbent kitchen paper for a few seconds.

Step 5 pinchofnom.com

Step 6

Remove the eggs from the kitchen paper and place one egg on top of each swirl of yoghurt.

Step 6 pinchofnom.com

Step 7

Drizzle 2 tsp of harissa paste over each and sprinkle with chopped parsley.

Step 7  pinchofnom.com

Step 8

Season with salt and pepper and serve at once with a crusty wholemeal roll or toast.

Turkish Style Eggs - Pinch of Nom Slimming Recipes

What could I serve with Turkish Style Eggs?

These Turkish Style Eggs are delicious served with toast or bread to mop up the egg yolk and that garlicky yoghurt. 

Serving this recipe with a 60g wholemeal roll will make it into a really filling breakfast or brunch, for a total of 285 calories. 

Alternatively, you could serve this dish with one of the following;

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How do you know when Turkish Style Eggs is cooked?

You should poach your eggs until they are cooked to your liking. A cooked egg that still has a runny yolk should take around 3-4 minutes. 

For a firmer egg, let it simmer a little longer. 

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Turkish Style Eggs in the fridge?

Once you’ve put it out, ideally you should eat this dish right away. It tastes best when it’s freshly made!

Can I freeze Turkish Style Eggs?

No, this recipe isn’t suitable for freezing. 

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Turkish Style Eggs

Inspired by a dish called Cilbir, our Turkish Style Eggs are simple but so tasty. Serve for breakfast or enjoy as a slimming friendly brunch.
  • Prep Time
    5 MINS
  • Cook Time
    4 MINS
  • KCals 141
  • Carbs 4.5G
  • WW Points:
  • 4 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 200 g fat free Greek yoghurt at room temperature
  • 2 medium eggs
  • 1 small clove of garlic peeled and crushed
  • 4 tsp harissa paste
  • 4 g flat leafed parsley roughly chopped
  • salt and pepper to taste

Small saucepan

small mixing bowl

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Place the yoghurt, garlic, salt and pepper in a small bowl and mix. Divide the yoghurt mixture between 2 serving plates and spread out with a spoon to make a swirl on each plate.
  2. Place the saucepan on the hob and fill with boiling water to a depth of about 5 cm. Turn on the heat to a low setting and allow the water to reach a gentle simmer.
  3. Crack the first egg into a small cup. Make sure the water only has small bubbles rising, before carefully lowering the cup to water level and sliding the egg into the water. Repeat this with the second egg.
  4. Poach the eggs for 3 - 4 minutes to make softly poached eggs or a minute or two longer if you prefer them firmer. Make sure the heat is always low enough so that the eggs don't move around too much. This will help to keep them in a compact shape.
  5. When the eggs are cooked to your liking, carefully remove them from the pan using a slotted spoon. Drain off the excess water and drain on absorbent kitchen paper for a few seconds.
  6. Remove the eggs from the kitchen paper and place one egg on top of each swirl of yoghurt.
  7. Drizzle 2 tsp of harissa paste over each and sprinkle with chopped parsley.
  8. Season with salt and pepper and serve at once with a crusty wholemeal roll or toast.

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Recipe notes

Tip: Use room temperature yoghurt! You can use yoghurt straight from the fridge but, in our opinion, it's much better at room temperature!
Tip: This dish has quite a strong garlic flavour, if you prefer less garlic, reduce the amount in the recipe or you can leave it out entirely.
Tip: This dish is mildly spicy, if you prefer it hotter or less spicy, just adjust the amount of harissa paste to suit your personal taste.
 

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