Healthier Turkish-style Eggs
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 8 free range eggs
- 1tablespoons white vinegar
- 1 red capsicum, quartered, deseeded, thickly sliced
- 1 green capsicum, quartered, deseeded, thickly sliced
- 1 yellow capsicum, quartered, deseeded, thickly sliced
- 2teaspoons paprika
- 1teaspoons dried chilli flakes
- 2 cups Chobani plain 0.5% fat Greek yoghurt
- 4 slices grain sourdough, toasted, halved
- 1/4 cup parsley leaves
- 1tablespoons extra virgin olive oil
Description
Kickstart your morning with a nutritionally approved breakfast of Turkish-style poached eggs with stir-fried capsicum and Greek yoghurt.
Method
Step 1 of 4
Fill a large, wide-based saucepan with hot water. Add vinegar. Bring to the boil over medium heat. Reduce heat to medium-low so water is gently simmering. Crack an egg into a small cup or bowl.
Step 2 of 4
Stir water to create a whirlpool. Pour egg into centre of whirlpool. Cook for 3 minutes or until egg white is cooked and egg yolk is soft. Using a slotted spoon, transfer egg to a paper towel-lined plate. Repeat with remaining eggs.
Step 3 of 4
Add oil to a large frying pan over medium heat. Add capsicum and cook, stirring occasionally, for 5 minutes or until charred and softened. Stir through paprika and chilli. Season with pepper.
Step 4 of 4
Spread yoghurt on to the base of bowls. Top with capsicum mixture and poached eggs. Season with pepper and scatter with parsley leaves. Serve with sourdough slices.
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