Turkish eggs with mint yoghurt and za’atar

Turkish eggs with mint yoghurt and za’atar

15 mins Prep · 15 mins Cook

Since yoghurt is made from milk, it is a good source of protein, calcium and number of other minerals and vitamins. Several types of yoghurt also have probiotics added to them which support overall gut health

Created by Spinneys
Prep time 15 minutes
Cook time 15 minutes
Serves 4
Cuisine Mediterranean
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 741
Fat 71.1g
Saturates 38.2g
Protein 21.4g
Carbs 28.6g
Sugars 9.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Crush the garlic. Zest and juice the lemon. Finely chop the mint.


Combine the yoghurt, garlic, lemon zest and juice and mint in a small bowl. Season well and set aside.


To make the poached eggs, place a small pot of water over a medium heat and bring to a simmer. Add the vinegar to the water. Break the eggs in and poach for 3-5 minutes. Carefully remove from the water and set aside.


To make the sauce, place the butter, chilli flakes and harissa in a small pot placed over a medium heat. Whisk together. Take off the heat but keep warm.


Divide the yoghurt between four bowls and top with 2 eggs each. Drizzle the sauce over the eggs. Crumble the feta over and season with the za’atar.


Serve with the flatbreads.