Turkish-Style Fried Egg & Chilli Butter Sourdough Pitta
Try breakfast the Turkish way with this cilbir-inspired dish. You'll fry eggs before loading them into warm pitta with creamy yoghurt, chilli paprika butter and fresh tomato. Dig in while it's hot.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Rise and shine! Before you begin…
Skim through these steps and get all your equipment ready, then wash your fruit and veg
Once done, simply dig in or wrap up ready for your day!
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick and with a matching lid) with a generous knob of butter over a medium-high heat
Once melted, add your chilli flakes (can't handle the heat? Go easy!) and your ground paprika
Cook for 1-2 min or until fragrant
Once fragrant, transfer to a bowl and reserve the pan – this is your chilli butter
Meanwhile, return the reserved pan to a medium-low heat with a drizzle of vegetable oil
Once hot, crack your eggs into the pan
Cover with a lid and cook for 2-3 min or until done to your liking
Slice your tomato[es] into rounds
Add your sourdough pitta[s] to a toaster for 1-2 min or until warmed through
Once warmed through, slice open the top of the warmed pitta[s]
Fill your sliced pitta[s] with your natural yoghurt, a few tomato slices, the fried eggs and the chilli butter
Time to start your day!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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