Recipes

Recipe: Turkish Eggs

Name: Turkish Eggs
Yield: 2
Cuisine: European
Ingredients: 4 large organic eggs4 tbsp Greek yogurt or labneh2 tsp sumacjuice of one lemon plus half a lemon to serve2 tbsp olive oil2 pinches dried chili1 large handful chopped mint leaves, parsley, chopped chives and dillGuérande salt and pepper200 g pumpkinFarmhouse bread to serve

by sharon santoni July 23, 2020

July 23, 2020

Nutritious, filling and colorful, these Turkish Eggs really hit the spot for a weekend brunch. It includes pumpkin and a pinch of chili for a flavorful kick!

Read on for how to make this delicious recipe by MFCH contributor, Elise Dumas.

Photography & recipe by Elise Dumas
Find more of these recipes in March/April 2020 edition of My French Country Home.

Turkish Eggs

Serves: 2 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

4 large organic eggs
4 tbsp Greek yogurt or labneh
2 tsp sumac
juice of one lemon plus half a lemon to serve
2 tbsp olive oil
2 pinches dried chili
1 large handful chopped mint leaves, parsley, chopped chives and dill
Guérande salt and pepper
200 g pumpkin
Farmhouse bread to serve

Instructions

Preheat the oven to 350°F (180°C). Peel the pumpkin and chop into cubes. Brown in a frying pan with 1 tsp olive oil. Set to one side. Cook the soft boiled eggs in water with some vinegar. Once cooked, gently place them in cold water to peel them easily. Serving into two bowls, add the yogurt, sumac, olive oil, lemon juice, then soft boiled egg chopped in half. Top with the herbs, chili and roasted pumpkin and an extra squeeze of lemon. Season and serve with toasted farmhouse bread.

recipes Turkish Eggs

Recipe: Turkish Eggs

Turkish Eggs

Ingredients

Instructions

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