Turkish Eggs Recipe with Yoghurt and Tahini by Liz Earle
This sumptuous breakfast may just be my new ‘avocado on toast’. It’s a gut-healing take on Eggs Benedict, but with an antimicrobial twist courtesy of the garlic and turmeric. What’s more, this eggs recipe is super-simple to prepare – enjoy!
– 1 heaped tbsp plain Greek yoghurt
– Sea salt and freshly ground black pepper
– 1–2 cloves garlic, grated
– 1–2 tsp tahini
– 25g organic butter
– 1 tsp turmeric
– 2 organic eggs
– 2 slices spelt or rye sourdough, toasted
– Handful of fresh oregano leaves to garnish (optional)
– About 8 slices of rainbow or regular chard, steamed
1. Add the yoghurt to a bowl, season well with the sea salt and freshly ground black pepper and stir in the grated garlic and tahini.
2. Taste, and adjust seasoning as needed. Set aside.
3. Bring a small pan of salted water to the boil ready for the eggs, meanwhile melt the butter in a small pan and stir in the turmeric until smooth. Put to one side and keep warm.
4. Crack the eggs into the water and cook until poached.
5. To serve, drizzle the melted turmeric butter over the sourdough, then spoon on the yoghurt and top with the poached eggs and a few oregano leaves. Serve with the steamed chard.
The Good Gut Guide: Delicious Recipes & a Simple 6-Week Plan for Inner Health & Outer Beauty by Liz Earle is published by Orion Spring in hardback, £25