This is an oldie but a goodie, and a recipe I’ve been making most weekends for the past four years. Partly because it’s my boyfriend favourite and partly because it’s cheap as chips – which is good, as I seem to have misplaced all my money. Either that, or I’ve spent it on simply breathing in this overpriced town… and Celine Dion tickets. I mean, what’s the point in living in London if you can’t afford a Friday night Deliveroo? #middleclassproblems. Oh well, at least I’ll get nice and thin, especially if we get a no-deal Brexit. Come on Boris, do it for halloumi!
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
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 crush ½ 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.
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.
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V – Vegetarian
4 thoughts on “Turkish eggs on pita”
Yum. I first saw a version of this on a Nigella series a little while back (another food goddess😛). As much as I love garlic, I like your idea of just using half a garlic clove for this lol
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Funnily enough I saw that episode the other day! I think her recipe was originally what inspired me, although we eat this so frequently, I can’t justify pouring delicious melted butter all over it – I’d become the size of a house! 😂
You’re right though Eva, using raw garlic can be tricky as it can be pretty offensive if you get the balance wrong. That’s that’s why I tend to use garlic oil instead – I seem to be able to control the flavour better this way.
Alternatively you could toast the pita and rub the bread with a peeled garlic clove just to get a hint of garlic flavour? To do this, I would toast the pita, butterfly it open and then toast it again before rubbing with the clove – this give the garlic some texture to hold on to 👍
That’s a good tip about rubbing the garlic clove onto the toasted pitta (when meeting others later during the day, lol) thanks👍
Very delish. 😋🌿