Turkish eggs
463 reviewsHow to change up eggs? Eat them the Turkish way, with yogurt and a bit of chili!
Ingredients
Utensils
Stovetop, Pot (small), Toaster
recipe
Step 1
Cook the eggs in a pot of boiling water, for 6 minutes.
Step 2
Finely slice the garlic.
Step 3
add to a pan with 2 spoons olive oil/person.
Step 4
Cook for 1 to 2 mins on a medium heat until golden.
Step 5
Put the oil in a bowl and add the chili. Stir and set aside.
Step 6
Once cooked, put in cold water to stop them cooking further.
Step 7
Cut the bread into slices and toast the slices of bread.
Step 8
Carefully peel the eggs.
Step 9
Spread the yogurt on a plate. Add the eggs and as much spicy oil as you like.
Step 10
Optional: top with fresh herbs if you have any: cilantro, parsley, chives, dill, mint.
Step 11
Serve with bread, to dip in the yogurt.
Nutrition facts
Average estimated amount for one serving
| Energy | 867 cal. |
| Fat | 55 g |
| Carbohydrates | 61 g |
| Protein | 32 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Turkish eggs" contains 867 Energy, 55 g of Fat, 61 g of Carbohydrates, 32 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
C Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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