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Turkish Style Eggs

  • Prep Time
    5 MINS
  • Cook Time
    4 MINS
  • KCals 141
  • Carbs 4.5G
2 Servings


  • 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


  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.