Tempting turkish eggs for breakfast, lunch or dinner



2 tablespoons olive oil

4 eggs

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

Chilli butter

50g butter

1 tbsp chilli flakes

½ tsp smoked paprika

⅛ tsp ground cumin



  1. 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.
  2. 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.
  3. Meanwhile, place your naan bread directly over a low flame on the stovetop to slightly char on both sides.
  4. 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