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Turkish eggs with grilled asparagus recipe

Turkish eggs with grilled asparagus recipe

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Nothing screams spring quite like a delicious bowl of bright and creamy Turkish eggs. Garlicky yogurt is topped with perfectly poached eggs and drizzled with a chilli butter. Finished with fresh dill and served alongside seasonal griddled asparagus and a homemade herby flatbread, it’s the perfect sunny springtime brunch, lunch or dinner. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 761 calories / serving
  • Vegetarian

Ingredients

  • 1 small garlic clove, finely grated
  • ½ small lemon, zested
  • 250g Tesco Finest Greek yogurt
  • 40g salted butter
  • ¼ tsp smoked paprika
  • pinch dried crushed chillies
  • pinch ground cayenne pepper
  • 1 tsp olive oil
  • 180g pack asparagus
  • ½ tbsp white wine vinegar
  • 4 Tesco Finest golden yolk eggs
  • small handful fresh dill, fronds picked
  • small handful fresh mint, leaves picked and finely chopped

For the flatbreads

  • 100g self-raising flour
  • 4 tbsp Tesco Finest Greek yogurt
  • 1 tbsp olive oil
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    3170kj
    761kcal     38%

  • Fat

    50g 72%

  • Saturates

    25g 127%

  • Sugars

    8g 9%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 45.8g Protein 28.6g Fibre 4.4g

Method

  1. In a bowl, mix the garlic and lemon zest into the yogurt and season with a pinch of salt. Divide between two serving bowls.
  2. In a small saucepan, gently melt the butter and stir in the smoked paprika, crushed chillies and cayenne pepper. Keep warm on a very low heat.
  3. Heat a griddle pan over a high heat. In a bowl, coat the asparagus in the olive oil and season before griddling for 5-7 mins until charred and cooked through. Set aside.
  4. To make the flatbread, mix the flour, Greek yogurt and oil in a bowl with some seasoning and mix until a dough is formed. You may need to add more flour or a little yogurt to bring it together. Divide the dough into two and roll out on a lightly floured surface to roughly ½ cm thick.
  5. Over a high heat, griddle the flatbreads for 3-5 mins on each side until charred and slightly puffed up.
  6. Now cook the eggs, bring a pan of salted water to the boil, then add the vinegar. Crack an egg into a small bowl, then lower the heat so the water is very gently simmering. Using a slotted spoon, stir the water so it’s gently whirling, then carefully add the egg. Allow to firm up for about 10 secs, then repeat with a second egg. Cook for 3-4 mins until cooked to your liking. Repeat with the remaining two eggs.
  7. Place the poached eggs gently on top of the yogurt, drizzle over the spiced butter and divide the asparagus between the two bowls. Serve with fresh dill and mint, and the griddled flatbread on the side.

See more recipes from the Tesco Kitchen

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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