Turkish style eggs with tahini yoghurt and herbs

This is one of my go to meals when I want something nourishing but still quick and unfussy. It’s high in protein, really satisfying, and easy to scale up or down depending on whether you’re cooking for one or more. The yoghurt and tahini base makes it filling without feeling heavy, the eggs do the protein job, and the herbs and chilli oil make it feel a bit special without any extra effort. It works just as well for breakfast, lunch, or a simple dinner.

Ingredients

Serves 1

• 2 tbsp Greek yoghurt

• 1 tbsp tahini

• 1 tsp lemon juice

• 1 small garlic clove, grated or crushed

• 2 eggs

• 1 slice sourdough

• 1 tsp olive oil or butter (for grilling bread)

• 1 tsp olive oil (for chilli oil drizzle)

• 1/2 tsp paprika or chilli flakes

• Salt and pepper

• Herbs to finish (dill, parsley, chives, mint)

Optional add ons

• Handful of spinach

• Handful cherry tomatoes, roasted or grilled

• 1/2 avocado

• Extra egg or smoked salmon

Method

1. Mix yoghurt, tahini, lemon, garlic, salt and pepper until smooth and spoonable. Spread onto a plate.

2. Poach eggs to your liking.

   
   

3. Grill sourdough in a frying pan with a little olive oil or butter.

   
   

4. Spoon eggs over the yoghurt.

   
   

5. Heat olive oil or butter with paprika or chilli flakes and drizzle over.

6. Finish with herbs and black pepper.