Turkish-style eggs and salmon

Turkish-style eggs and salmon

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  • 4
  • Easy
  • Fat conscious Health conscious Pescatarian
  • 10 minutes
  • 15 minutes
  • Neil Ellis Groenekloof Sauvignon Blanc 2015


  • 2 T olive oil
  • 1 x 400 g chickpeas can, drained
  • 1 t paprika
  • 1⁄2 t chilli flakes
  • 2 garlic cloves, thinly sliced
  • 4 free-range eggs
  • 1 T white wine vinegar
  • Chargrilled rustica bread, sliced, for serving
  • 4 T plain thick yoghurt
  • Fresh coriander, for serving
  • Radishes, sliced, to garnish
  • Sea salt and freshly ground black pepper, to taste
  • 200 g leftover Woolworths hot-smoked salmon

Cooking Instructions

Heat the olive oil in a small pan and add the chickpeas, paprika, chilli flakes and garlic and fry gently for 3 minutes. Remove from the heat and set aside.

Break each egg into a cup, then bring a small saucepan of water and the vinegar to a slow simmer.

Swirl the water using a spoon, then carefully drop an egg into the water and cook for 2–3 minutes, or until the white is firm but the yolk is still soft. Lift out using a slotted spoon. Repeat with the remaining eggs.

Serve the eggs with the toast, a spoonful of yoghurt, spicy chickpeas, coriander and radishes. Season to taste and top with the flaked leftover salmon.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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