Add these Turkish eggs to your breakfast rotation.

Try these high-protein, gut-loving Turkish eggs with creamy yoghurt for a delicious start to the day.

Method: 

1. Mince the garlic and roughly chop the dill. In a bowl, combine the yoghurt, half the garlic and salt, then set aside. Reserve the remaining garlic for later.
2. Bring a saucepan of water to a gentle simmer and add the vinegar. Using a spoon, stir the water in one direction to create a gentle whirlpool. Crack an egg into a small bowl, then carefully slide it into the centre of the whirlpool. Cook for 3-4 minutes, or until the white is set and the yolk is still runny. Remove with a slotted spoon and drain. Repeat with the remaining egg.
3. Meanwhile, melt the butter in a small saucepan over medium heat. Add the chilli flakes and cook for 30 seconds until fragrant.
4. Lightly spray a fry pan with extra virgin olive oil and add the remaining garlic. Once hot, add the kale leaves and sautee for 3-5 minutes, or until tender.
5. Spoon the garlic yoghurt into serving bowls and top with the poached eggs and garlicky kale. Drizzle over the spiced butter and prinkle with fresh dill. Serve immediately with toasted sourdough.

Looking for more recipes like this? Start your 7-day free trial for the KICApp today.