Hot Turkish eggs with brown mushrooms

Hot Turkish eggs with brown mushrooms

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  • 2
  • Easy
  • Carb Conscious Health conscious
  • 10 minutes
  • 5 minutes
  • Bon Cap Organic Viognier 2006
  • Buy Ingredients Here


  • 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

Cooking Instructions

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

TASTE Recipe by: TASTE
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