This Turkish Tomato Eggs recipe is not just drool-worthy, but the base of greek yogurt makes it a protein-packed powerhouse.

Packed with 5 plants and ready in just 20 mins, it's the perfect dish to refuel post-workout, or re-nourish after a late night!


● 4 tbsp greek yoghurt
● 1 tbsp lemon juice
● Seasoning
● 2 eggs
● Flatbread or pitta

Hot oil
● 3 tbsp neutral oil
● 1.5 tsp JUX Tomato Powder
● 1 tsp JUX Dill
● 1 tsp JUX Garlic
● 1 tsp paprika
● 1 tsp grated lemon zest
● 1 chopped spring onion

1. Mix greek yoghurt, lemon juice and seasoning in a bowl and set aside.
2. Mix the dry ingredients for the oil in a bowl (don’t add the oil yet).
3. Heat the oil carefully in a pan on medium heat, drop in a small piece of spring onion to see if it's hot enough - if it sizzles, it’s ready!
4. Pour the hot oil over the dry ingredients, it should sizzle and cook instantly.
5. Poach two eggs in boiling water and place them on top of the yoghurt.
6. Pour the hot oil over the dish and serve with warm flatbreads.

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