Tempting turkish eggs for breakfast, lunch or dinner
2 tablespoons olive oil
½ five:am Organic Natural Yoghurt
2 pieces naan bread
¼ cup crumbled feta
Chilli butter (ingredients below)
Marinated olives, for garnish
Parsley, for garnish
1 tbsp chilli flakes
½ tsp smoked paprika
⅛ tsp ground cumin
- To make the chilli butter, melt the butter in a saucepan on low heat. Add the chilli flakes, smoked paprika and cumin and cook for 2-3 minutes or until the butter begins to brown. Remove from the heat and set aside.
- Add the olive oil to a frying pan over medium heat before gently cracking in the eggs. Cook for 2-3 minutes or until cooked to your liking.
- Meanwhile, place your naan bread directly over a low flame on the stovetop to slightly char on both sides.
- Spread the yoghurt over the naan and add a drizzle of chilli butter. Place two eggs on top of each piece of bread, then garnish with olives, feta, and parsley