Ingredients
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Chickpeas 400g, from the Spinneys deli
- Spinneysfood Smoked Paprika ½ tsp
- Spinneysfood Ground Cumin ¼ tsp
- Spinneysfood Chilli Flakes ½ tsp
- Spinneysfood Fine Sea Salt To taste
- Lemon 1
- Full-fat Greek yoghurt 200g
- Low-fat cottage cheese 100g
- Spinneysfood Organic Feta 60g
- Spinneysfood Acacia Honey 2 tbsp
- Garlic 1 clove
- Spinneysfood Organic Free-Range Eggs 4, large
- Spinneysfood Fresh Dill A handful
Nutrition (Per serving)
- 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."
High-protein Turkish eggs with spiced chickpeas and whipped honey feta
Other 10 Mins Prep · 25 Mins Cook
- Heat 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.