Turkish style poached eggs
1 tsp ghee or coconut oil
40g white onion, ﬁnely chopped”
50g plain yoghurt
1/2 tsp ground cumin
a pinch of sea salt
a large handful of fresh spinach
1/2 tsp paprika
a pinch of ground black pepper
Per serving: 332 calories 20g fat 11g carbs 27g protein
Preheat oven to 160˚C/325˚F.
Melt the ghee/coconut oil in a frying pan over a medium heat.
Add the onion and sauté for 3-4 minutes, stirring until soft.
Transfer to a plate.
Place the yoghurt in a bowl.
Add the cumin, salt and cooked onions and stir well.
Transfer the mixture to a 6×6 inch ovenproof dish.
Cover the base of the dish evenly with the mixture.
Bake for 15 minutes.
Place a large handful of fresh spinach in a steamer for 3-4 minutes until wilted.
Transfer the spinach to the ovenproof dish, covering the yoghurt mixture in an even layer.
Bring a small saucepan of water to a steady simmer.
Crack the eggs into the water, taking care not to break the yolks.
Cook the eggs over a low heat for 3-4 minutes.
Remove from the water with a slotted spoon and transfer them to a plate covered with a piece of kitchen roll.
Transfer the eggs to the ovenproof dish.
Sprinkle the paprika and black pepper over the eggs.