Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Turkish eggs with mint yoghurt and za’atar

Mediterranean 15 Mins Prep · 15 Mins Cook

Crush the garlic. Zest and juice the lemon. Finely chop the mint.
Combine the yoghurt, garlic, lemon zest and juice and mint in a small bowl. Season well and set aside.
To make the poached eggs, place a small pot of water over a medium heat and bring to a simmer. Add the vinegar to the water. Break the eggs in and poach for 3-5 minutes. Carefully remove from the water and set aside.
To make the sauce, place the butter, chilli flakes and harissa in a small pot placed over a medium heat. Whisk together. Take off the heat but keep warm.
Divide the yoghurt between four bowls and top with 2 eggs each. Drizzle the sauce over the eggs. Crumble the feta over and season with the za’atar.
Serve with the flatbreads.