VOLONTÉ’S Turkish Eggs on Toast
Serves: 1
Ready in: Under 15 Mins
Nutritionist Vidushi created this healthy recipe as an alternative to traditional Turkish eggs, which are often oil laden. This Volonté version uses a lot less oil and includes some red peppers for more flavour and added health benefits.
Ingredients:
2 eggs Sliced sourdough bread 2-3 tbsp Greek yoghurt Crispy onions Fresh chives For the harissa salsa: 2 chopped tomatoes or ½ tin of chopped tomatoes. 1 tsp oil 1 tbsp of chopped onion 1 tsp of chopped garlic salt 1 tsp lime juice 1 tsp harissa paste (or more if you want it spicier) ½ chopped red chilli (optional - add only if you like extra spice)method:
- Poach two eggs timed to your liking (soft, medium or hard).
- Meanwhile, toast a slice of wholemeal sourdough bread and spread 2-3 tablespoons of Greek yoghurt on top and finish with a drizzle of harissa salsa. Add a few slices of roasted red peppers on top (optional - slice and roast a red pepper with a dash of oil and salt in the oven until it is soft) and finish with poached eggs and a garnish of crispy onions and/or fresh chives.
- For the salsa: Heat oil in a pan for 30 seconds, add onions and garlic and cook until is softened for around 1 minute. Add in tinned tomatoes, lime juice, chilli, harissa paste and salt, and cook until reduced, for about 4 to 5 mins. Once cooked, mash it lightly or leave it chunky and leave to cool. It can be stored in an airtight container for up to 5 days in the fridge.
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