Turkish Eggs

2 Servings  

 

Nutrition Per Serve 

187 Calories 

9.2g Protein 

2.8g Carbs 

 

What you'll need 

• 3/4 cup Greek yogurt, at room temperature 

• 1/4 cup dill (chopped) plus more for serving 

• 1/2 teaspoon garlic (grated) 

• Kosher salt 

• 1 tablespoon olive oil 

• 1 1/4 teaspoon paprika, plus more for serving 

• 1/4 teaspoon cumin seeds 

• 2 large eggs 

• Flaked salt and toast for serving 

 

The easy bit 

1. In a bowl, combine Greek yogurt, dill, garlic, and ¼ teaspoon salt.  
2. Heat olive oil in a nonstick skillet on medium heat until warm. Remove from heat, stir in paprika and cumin seeds, and let sit for 4 minutes. Spoon half of the mixture into a small bowl and reserve. 
3. Return the skillet to the stove on medium heat. Add the remaining oil and cook the eggs to desired runniness.  
4. Spoon yogurt onto two plates and spread it out. Top with eggs, reserved oil, and dill. Sprinkle with additional paprika and flaked salt if desired. Serve with toast.