fussy eater turned foodie

Turkish Eggs

Eggs and sourdough do not have to be boring and repetitive, these vegetarian Turkish eggs are delicious, different and very high in flavour.



200g full fat greek yoghurt

1-2 garlic cloves, depending on taste

2 eggs

1 tsp olive oil

1 small red onion

3 chestnut mushrooms

50g halloumi

1 tsp parsley

black pepper, ground



In a bowl mix crushed garlic, natural yoghurt, seasoning

Meanwhile poach two eggs,

Whilst the eggs are poaching, heat olive oil and pan fry finely chopped red onion and finely chopped chestnut mushrooms until soft,

Add small cubes of halloumi to the pan, brown and add chilli flakes and parsley to taste,

Place the poached eggs on top of the yogurt mix and top with the crispy halloumi, onion, mushroom mix and top with parsley and cracked black pepper

Serve with sour dough bread.


Top tip

{can be eaten for breakfast, lunch or dinner, adding a side salad bulks it out into a large meal}


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