These soft poached Turkish eggs layered with whipped honey feta and spiced chickpeas is not only immensely satisfying but also the ideal high-protein breakfast
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 2 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 838 |
| Fat | 36g |
| Saturates | 10.7g |
| Protein | 49g |
| Carbs | 82.6g |
| Sugars | 33.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat the olive oil in a small pan over a medium heat. Once hot, add the chickpeas, paprika, cumin and chilli flakes. Season lightly and sauté for 5–7 minutes until golden and crisp, allowing the oil to turn a deep, spiced red.
Meanwhile, juice the lemon and combine with the Greek yoghurt, cottage cheese, feta, honey, minced garlic and a pinch of salt in a blender. Blitz until smooth and creamy. Spoon the whipped mixture into a shallow bowl.
Bring a small pot of water to a gentle simmer, add a splash of vinegar and poach the eggs for 3–4 minutes until the whites are just set but the yolks remain runny.
Place the poached eggs over the whipped yoghurt. Spoon the warm spiced chickpeas and the oil from the pan over the top and finish with a sprinkle of dill and freshly ground pepper.
