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Start as you mean to continue, goes the saying, and believe us when we say that this breakfast of creamy Turkish eggs (or cilbir) will start your day off right. If there’s anyone who knows the importance of a good breakfast, it’s Meg Lagerwey, a.k.a. The Good Gut Guru (@the_good_gut_guru).

With her focus on gut health, Meg recognises the value of adding probiotic-rich foods such as yoghurt to your diet – and this breakfast of Turkish eggs ticks all our boxes. We’ve got the new Greek-style yoghurt from Woolies at the base (hello, gut-friendly bifidobacterium cultures), topped with poached eggs (thank you, protein), and a wonderfully fragrant blend of paprika butter, olive oil, herbs and za’atar on toast. Breakfast will never be the same.

Turkish eggs

The kicker in this recipe is the yoghurt. Woolies' new Greek-style yoghurt is made with rBST hormone-free milk and Greek cultures sourced from Athens, Greece (true story). It contains no additives, preservatives, thickeners or stabilisers. Live bifidobacterium cultures are helpful to your gut health, and for anyone trying to up their protein intake, it’s worth nothing that this Greek-style yoghurt contains a solid 8.4 grams of protein per 150 g serving, compared to standard yoghurt’s 5.6 grams.

But enough about the good stats – the simple truth is that this Greek-style yoghurt is really delicious! Super-creamy and with a nice tang, it’s the perfect addition to your snack repertoire (enjoy it with fruit and nuts, or make a tasty dip), breakfast or even dessert! Case in point: it’s the hero ingredient in these ridiculously fudgy chocolate brownies.

Fudgy Greek-style yoghurt chocolate brownies

Keen to try Woolies' new Greek-style yoghurt? You’ll find it in fat free, low-fat, full-cream and double-cream varieties, and there’s also a strained version, which is even thicker and creamier (swoon). And just a heads up: the double-cream strained wild honey blossom yoghurt is so delightful you’re going to gobble it up like dessert.

Producers: Fatima Saib and Lerato Tlali

Host: Meg Bense

Photography: Shavan Rahim

Stylists: Bianca Strydom,  Chevonne Fourie

Videography: Sadiqah Assur-Ismail

Food assistant: Bianca Jones

Hair and makeup: Diane Bessesen

Woolies' thick and creamy Greek-style yoghurt is made with Greek cultures from Greece. It's delicious on its own as a snack, mixed with fruit for breakfast, or as an ingredient in dips and baking. It's a source of protein, forming part of a balanced diet.

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