Five minute Turkish eggs with Turkish toast recipe

1. 1

   Mix together the yogurt and garlic and split between two small bowls.

2. 2

   Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft.

3. 3

   Lift each egg out with a slotted spoon and drain on kitchen paper.

4. 4

   While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty.

5. 5

   Add the lemon juice, watching out as it will splutter.

6. 6

   Place two eggs into each bowl of yogurt.

7. 7

   Drizzle the butter over the egg and yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.