I love Turkish Eggs, and they’re a great high-protein veggie dish, but they’re definitely not the best option for fibre so this dish seemed a good candidate for my new series Make it High-Fibre (pretty self-explanatory). And, maybe not every meal has to be, but if there’s the opportunity to make a favourite that bit more filling then I’m going to take it! And this is actually even easier than my original version, so it’s a win all round…
INGREDIENTS
Yoghurt:
Garlic
Greek yoghurt (I like a 5-10% authentic recipe for the best flavour and texture)
Lemon juice
Everything else:
Eggs (these should be relatively fresh – no more than a week after purchase)
Pre-cooked chickpeas (I like jumbo chickpeas for flavour)
Cherry tomatoes (baby plum also work)
Toppings:
Fresh dill
Toasted mixed seeds
Olive oil
Chilli flakes (or Aleppo pepper or paprika)
Serving suggestion:
Wholewheat pitta / flatbread
Also required:
White vinegar
TIPS & NOTES
This is a quick and easy version of my original Turkish Egg recipe, with a few tweaks for more fibre. I paired the recipe with a 1/3 wholewheat and 2/3s white bread flour version of my sourdough flatbread recipe (I’ll be sharing this soon so will add a link once it’s live). I didn’t warm up the yoghurt this time in a Bain Marie because the chickpea and tomato mix are already warm, so I didn’t find it necessary, but if you prefer to do so you can follow the steps in my original recipe. You can use 0% Greek yoghurt if that’s a better fit for your dietary goals, just make sure it’s a high-quality recipe with a thick texture. My version clocks in at 38g of protein and 9g of fibre, and it makes one of my favourite brunches that bit more filling.
When it comes to the eggs, I’ve included a classic poach in my instructions below but if you don’t want the faff; feel free to use soft boiled eggs. Or, alternatively, you can actually cook them in the with the tomatoes and chickpeas. Simply make four little gaps with your cooking spoon and crack the eggs into them, cover and cook for 7-10 mins until the whites are set and the yolks still runny.
Fibre-Boosted Turkish Eggs
The flavour of Turkish Egg with a fibre twist
Ingredients
- 220g of Greek yoghurt
- 1 garlic clove (very finely chopped, crushed or grated)
- Juice of 1/2 a lemon
- 175g of cherry tomatoes (halved)
- 240g of chickpeas
- A handful (c. 3g) of fresh dill (large stems removed and roughly chopped)
- 20g of olive oil (+ extra for cooking)
- 1/2 a tsp of chilli flakes
- 15g of toasted mixed seeds
- Salt and pepper to taste
- c. 80g of white vinegar
Directions
- Take 4 small rammekens or teacups and add 20g of white vinegar to each – crack an egg into each one and leave to rest for 15 mins
- Boil the kettle and in a frying pan, add a little olive oil over a medium-low heat and add the chickpeas and tomatoes – season with salt and pepper and sauté for 7-10 mins before killing the heat
- Meanwhile, tke a medium saucepan and fill up 2/3s with boiling water and set the heat to low – whilst the water comes to temperature, on a very low heat add the olive oil to a small frying pan with the chilli flakes and slowly infuse for 5-7 mins
- As the oil infuses, check the water – when there are bubbles at the bottom but they aren’t rising to the top before gently dropping each egg into the water (as close to its surface as possible)
- Mix together the yoghurt, lemon juice and garlic with some salt and pepper
- Set a timer for 3 mins and toast / warm up your pitta / bread
- When the time is up, use a slotted spoon to check that the egg is somewhere between completely firm and very jiggly – if it’s still very jiggly, return to the water for a minute
- Create a bed of yoghurt on your serving bowl and add on the tomatoes and chickpeas before placing the poached eggs on top and pouring over the chilli oil – then sprinkle over the toasted seeds and fresh dill and serve with the pitta / bread
Let me know if you try this twist on Turkish Eggs!
But First, Food 
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