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Liv Kaplan
By Liv Kaplan

Turkish Eggs & Crispy Pita Chips

5 steps
Prep:15minCook:10min
Eggs are an every day for me, and today we’re doing them Turkish style. Which basically involves making a garlicky Greek yoghurt base, a little paprika and placing the eggs on top. I’ve paired it with some crispy pita chips (which I make from my favourite gluten-free paleo wraps from No Grainer). If you’re getting bored of eggs on toast, here’s an interesting way to spice things up!
Updated at: Thu, 17 Aug 2023 03:09:48 GMT

Nutrition balance score

Unbalanced
Glycemic Index
49
Low
Glycemic Load
18
Moderate

Nutrition per serving

Calories387.5 kcal (19%)
Total Fat18.8 g (27%)
Carbs36.1 g (14%)
Sugars4 g (4%)
Protein21 g (42%)
Sodium1464.7 mg (73%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Bring a small pot of water to a boil, carefully plunge in the two eggs, reduce the heat slightly to a medium-high heat and leave to boil for 7 minutes (for a semi soft semi hard egg aka jammy egg aka the best kind of boiled egg). After 7 minutes plunge in cold or room temperature water to stop the cooking. Peel.
Step 2
Heat a pan and place the wrap on the hot pan to heat through to your liking, either warmed or crispy. Remove from the heat and cut into triangles.
Step 3
In a small bowl, stir the garlic into the yoghurt with a big pinch of salt. Spread on to a plate.
Step 4
Top with the boiled eggs, a generous sprinkle of smoked paprika, olive oil and fresh parsley. Sprinkle over salt and pepper. Serve with warmed pita chips and enjoy!

Notes

Step 5
Dairy free version: Swap greek yoghurt with coconut yoghurt.
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