2020-08-13 / test@t

Turkish Summer Eggs

Turkish eggs - a great summer recipe - are good for breakfast and as a snack. Perhaps the most difficult thing about this dish is to properly boil a poached egg. And be sure to serve it warm.

Turkish Summer Eggs
  • 4 eggs
  • 300 g of natural Greek yogurt, 4-9% fat
  • 150 g of quinoa
  • 1 medium eggplant
  • 4-6 slices of sun-dried tomatoes
  • 1 bunch of mixed herbs (dill, parsley, cilantro, basil)
  • olive oil
  • lemon juice
  • salt


Step 1
Preheat oven to 160 ° C and bake 1.5 cm thick oiled eggplant slices until tender.
Step 2
Chop the herbs and mix with Greek yogurt, season with salt, lemon juice and olive oil.
Step 3
Cook quinoa according to package directions and season with olive oil and salt.
Step 4
Boil poached eggs. Place warm quinoa in large bowls, add eggplant slices and sun-dried tomatoes, poached eggs and herb yogurt. Serve immediately.
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