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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFCrush 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.
