Top of page

Turkish Eggs

< Retour

Turkish Eggs

with labneh, multigrain bread and arugula salad

Informations supplémentaires
20 min. | 549 kcal | easy | Express, Spicy, Vegetarian | Printable version
1. Setup Chop the garlic and the dill. Thinly slice the cucumbers. Cut the lemon in half.
2. Make the spicy oil In a pan, add 3 2P | 5 3P tbsp. of olive oil over medium heat. Warm up for 1-2 minutes until the oil is hot. Place the spice mix in a bowl and pour the hot oil over the spice mix.
3. Make the yogourt mixture In a bowl, mix the labneh with the garlic to taste, a little lemon juice, to taste and half of the dill. Add salt, pepper and mix well.
4. Toast the bread In a pan over medium-high heat, toast the bread slices 1-2 minutes on each side. You can also cook them in a toaster.
5. Cook the eggs and make the salad Bring a pot of water with 2 tbsp. of vinegar to a boil. Reduce the heat to medium so that the water comes to a gentle boil. Crack the eggs into a glass one a time and carefully pour them into the water. Cook 3-4 minutes. Carefully remove from the water using a slotted spoon. Meanwhile, mix the arugula with the cucumbers, a little lemon juice and a drizzle of olive oil in a bowl. Season with salt and pepper.
6. Plate your dish Spread the labneh at the bottom of a deep plate. Add the poached eggs and garnish with the spicy oil and the remaining dill. Serve with the salad and the bread. Bon appétit!
4unitFresh egg
250gLabneh
2unitMultigrain Bread
1unitGarlic Clove(s)
1unitLemon
2unitLebanese Cucumber(s)
40gArugula
1unitDill
8gSpice Mix (Grilled Sesame Seeds,Smoked Paprika,Chili Flakes,)
What you need Pot, Bowls, Pan.
549 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 30g
10%
fat 37g
57%
cholesterol 392mg
131%
fiber 3g
12%
protein 24g
saturated 13g
65%
sodium 420mg
18%
sugar 8g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg