Turkish Enriched Eggs

Top-level turmeric Turkish eggs

Creamy, comforting, and just damn right GOOD – the classic Turkish eggs has been levelled up with a touch of heat and vitamin-rich turmeric, known for its anti-inflammatory properties. Combine with a perfectly poached +Multi-Vit Enriched egg and you’ve got brunch in minutes that’ll give you that much-needed boost for the day ahead.

10 minutes

Serves 2

Nutritional Information (per portion)

Calories 477
Protein 17.04
Fat 31.0
of which saturates 15.0
Carbohydrate 13.7
of which sugars 4.6
Fibre 1.11

Ingredients

  • 200g Tim’s Greek style yogurt
  • 1 small clove garlic, finely grated
  • 2 Enriched eggs
  • 25g unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground turmeric
  • 1 teaspoon red pepper flakes or Aleppo chilli flakes
  • 2 slices sourdough, toasted

Method

  1. Combine the yogurt, grated garlic, and a pinch of salt in a bowl. Divide between two serving bowls.
  2. Place a small saucepan of water over a medium-high heat and bring to a boil. Crack the eggs into two ramekins. Swirl the water with a wooden spoon to create a whirlpool. Carefully drop the eggs into the centre of the pan, one at a time and cook for 2-3 mins for runny eggs, or longer if you prefer. Remove with a slotted spoon to a kitchen paper lined plate.
  3. Meanwhile melt the butter in a small frying pan over a medium heat until bubbly and beginning to turn brown. Turn off the heat, add the oil, ground turmeric and chilli flakes; swirl the pan as the spices sizzle and toast.
  4. Top the yogurt with the poached eggs and finally pour over the turmeric and chilli butter. Serve right away with toasted sourdough on the side.

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