Turkish eggs on pita

This is my boyfriend’s absolute favourite breakfast, he’s been harassing me to make it for ages. I tried to explain that he could always make it himself but this didn’t go down very well. Anyway, don’t be scared of frying eggs, they don’t need to be cooked in a bath of oil like that grotesque scene in Withnail and I (click here). Also, I don’t appreciate being spat at by lamas let alone by a saucepan of hot oil, so let’s use spray oil instead yeah? Far less spitty.
Anyway, I tend to always have a couple of frozen pita breads in my freezer, so this recipe is pretty easy to throw together just as long as you have bit of yogurt to use up. It has to be plain yogurt mind, don’t be using any old strawberry Frube you find at the back of the fridge.
In any case, I hope you enjoy this Turkish delight as much as Jamie does. It’s been known to cure many a bad hangover.

P.S. I apologise if you watched the ‘Withal and I’ clip to the point where the old woman bites into her fried egg sandwich and it all falls out the back. That gave me nightmares for quite some years.

Turkish eggs on pita
Serves 1 / Hands on time 10 mins / Total time 10 mins / V 
You’ll  need: Non-stick frying pan preferably with a lid 
Spray rapeseed oil
2 eggs
1 brown pita bread
3 tbs Greek yogurt
Small handful fresh mint, chopped
Small handful of fresh dill, chopped
¼ tsp smoked paprika
Pinch of chilli flakes
1 tsp garlic extra virgin olive oil (if you don’t have garlic oil simply grate half a garlic clove into the yogurt and use regular extra virgin olive oil)
3 pickled chillies, stalks removed (optional) 

TIP: This is a great way to use up Greek yogurt you have left over from another recipe. 

Method
1. Roughly chop the mint and the dill and put to one side. In a small bowl, add the yogurt and season with salt. If not using garlic oil, stir the grated garlic straight into the yogurt.
2. Spray a small non-stick frying pan with rapeseed oil and place over a medium heat and allow the oil to heat up for a couple of minutes. Crack in the eggs and fry until you have set whites and runny yolks – to make sure my eggs are perfectly set, I like to put the lid on the pan for the last minute to allow the steam to cook the top part of the eggs.
3. Meanwhile toast the pitta and using a knife, butterfly open on a plate. Add the yogurt to the centre of the bread and spread it out using the back of a spoon. Top with the fried eggs and liberally sprinkle over the herbs, smoked paprika and the chilli flakes. Remove the stalks from the pickled chillies, arrange them on top and drizzle over the garlic or extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian