Turkish-style Eggs with Roasted Peppers and Yoghurt

Name: Turkish-style Eggs with Roasted Peppers and Yoghurt
Cook time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 100g Greek-style yoghurt; 1 clove garlic, crushed; 1 tsp finely grated lemon zest; 1 tsp lemon juice; salt; black pepper; 100g baby spinach leaves; 1 tbsp olive oil; 2 jarred red peppers, roughly chopped; 2 medium eggs; 1 tbsp unsalted butter; 1/2 tsp dried red chilli flakes or dried aleppo; 1/2 tsp sweet smoked paprika; 1 tbsp mint leaves (optional)

6 steps

Cook:15min

Ooooh talk about flavours! This is easily my favourite reduced carb-breakfast in the book. A true Lean in 15 recipe, this is not to be missed.

Updated at: Wed, 16 Aug 2023 15:05:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories534.2 kcal (27%)

Total Fat39.9 g (57%)

Carbs22.9 g (9%)

Sugars13.3 g (15%)

Protein25.5 g (51%)

Sodium1025.4 mg (51%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

100gGreek-style yoghurt

1 tsplemon zest

100gbaby spinach leaves

1 Tbspolive oil

1 Tbspunsalted butter

½ tspdried red chilli flakes

or dried aleppo

½ tspsweet smoked paprika

1 Tbspmint leaves

optional

Instructions

Step 1

Mix the yoghurt, garlic, lemon zest and juice in a small bowl, season and set aside.

Step 2

Wilt the spinach in a saucepan of boiling water for 1 minute. Drain the spinach, squeeze out the excess water and season.

Step 3

Warm the oil in a 14cm non-stick frying pan over a medium heat. Add the spinach to the pan with the chopped peppers, spreading them evenly over the base.

Step 4

Make two wells in the mixture and crack an egg into each. Cook for 5-6 minutes, so that the yolks are still soft, covering the pan with a lid for the last 2 minutes to set the whites.

Step 5

In a small pan, heat the butter until foaming. Swirl in the aleppo or chilli flakes, paprika and a pinch of salt and cook for a couple of seconds, then take off the heat.

Step 6

Drizzle the yoghurt mixture over the eggs, then top with the chilli butter and serve, scattered with the mint leaves, if using.