Turkish style poached eggs[1]






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
3 eggs
1/2 tsp paprika
a pinch of ground black pepper

Serves 1
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.
Serve.
Consume immediately.

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Turkish style poached eggs[1]

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

3 eggs

1/2 tsp paprika

a pinch of ground black pepper

Serves 1

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 6x6 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.

Serve.

Consume immediately.