Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Butternut, carrot and ginger soup with roasted chickpeas
Butternut recipes

Butternut, carrot and ginger soup with roasted chickpeas

45 minutes
Lemon queen of puddings
Citrus recipes

Lemon queen of puddings

30 minutes
Easy lamb shank pie
Lamb recipes

Easy lamb shank pie

50 minutes
  • Home
  • Recipes
  • Vegetarian
Glamorous chocolate cupcakes
Cake recipes

Glamorous chocolate cupcakes

12 to 15 minutes
Banana and chocchip caramel cupcakes
Cake recipes

Banana and chocchip caramel cupcakes

20 minutes
Tiramisu cupcakes
Cake recipes

Tiramisu cupcakes

20 minutes
Chocolate pomegranate cupcakes
Cupcake recipes

Chocolate pomegranate cupcakes

10 to 12 minutes
Chargrilled parsnip with handmade pasta tossed in burnt sage butter

Chargrilled parsnip with handmade pasta tossed in burnt sage butter

25 minutes
Baked pasta with cauliflower, lentils and cheddar
Savoury bake

Baked pasta with cauliflower, lentils and cheddar

1 hour
Fennel, blue cheese and pecan nut tart
Cheese recipes

Fennel, blue cheese and pecan nut tart

40 minutes
Mediterranean-style warm salad with organic feta and chilli jam
Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes
Fried green tomato and halloumi tapas
Boards and

Fried green tomato and halloumi tapas

10 minutes
Pears poached in saffron syrup

Pears poached in saffron syrup

20 minutes
Double-decadent French toast
French toast

Double-decadent French toast

15 minutes
Hot Turkish eggs with brown mushrooms
Brunch recipes

Hot Turkish eggs with brown mushrooms

5 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Hot Turkish eggs with brown mushrooms

By TASTE
2
Easy
10 minutes
5 minutes

Ingredients

  • 2 T white vinegar
  • 2 free-range eggs
  • 2 brown mushrooms
  • 1 T butter
  • 250 g tub fat-free plain yoghurt
  • 1 small green chilli, chopped
  • 1 small red chilli, chopped
  • 15 g rocket, for garnishing
  • sea salt and freshly ground black pepper

Method

Fill a small saucepan three quarters full with water. Bring to a boil and add the vinegar.

Break each egg into a small bowl then carefully pour into the boiling water, cooking one at a time.

For a soft egg, boil for 1 minute.

In a large saucepan, fry the mushrooms in the butter until golden brown.

Serve each mushroom topped with a few spoons of yoghurt and an egg.

Sprinkle with the chopped chilli and garnish with rocket. Season to taste.

Per serving: 855.8kJ, 13.5g protein, 12.5g fat, 9.7g carbs