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Turkish Eggs

A substantial cooked breakfast reminiscent of exotic holiday destinations that has all the right stuff: yoghurt, garlic, spinach and extra-virgin olive oil. It could even pass muster as a light and nutritious supper.

What You Need
2 eggs
1 small onion, chopped
2 cloves garlic, finely chopped
150g baby spinach, stalks pulled off

For The Yoghurt Sauce:
1 cup Greek-style yoghurt
1 clove garlic, crushed
1 tbsp chives, finely chopped

For The Paprika Oil:
1 tbsp extra-virgin olive oil
½ tsp paprika

To Serve:
Flatbread

Method
For the accompaniments, mix the chives and garlic into the yoghurt and set aside. Mix the paprika with the extra-virgin olive oil and set aside. Heat one tablespoon of olive oil in a pan over medium heat and cook the onion and garlic until softened but without colour. Turn the heat up to medium-high, add the spinach and cook, tossing frequently until bright green and cooked through. Season well.
Create two "nests" or hollows in the spinach. Break each egg into a tea cup, then slip the eggs into the "nests". Turn the heat down to medium, cover with a lid and cook for five minutes or until the eggs are just cooked. Spread some of the yogurt on each plate, then scoop out the eggs with their spinach surrounds and place on top of the yoghurt. Drizzle over the extra-virgin olive oil and serve.

Serves 2. Per 287g serving: 1 045kJ, 12g fat (2.5g sat), 230mg sodium, 18g carbs, 4g fibre, 6g sugars, 19g protein.