Joe Wicks’ Turkish eggs recipe

Joe Wicks’ Turkish eggs recipe is a brilliant all-day breakfast dish that can easily be scaled up if you’re cooking for guests.

Joe Wicks’ Turkish eggs are packed with lots of healthy greens! It would make a delicious brunch that tastes indulgent and keeps your healthy eating on track - just like Joe's other Lean in 15 recipes. (opens in new tab) This recipe could also be served for breakfast or as a light dinner option, which would be particularly tasty in the warmer months of the year. Joe’s green Turkish eggs include kale and asparagus helping you well on the way to achieving your 5-a-day. If you can find it, Turkish eggs traditionally use Turkish chilli flakes known, as Aleppo, but the smoked paprika is a good substitute.

Ingredients

• 1 tbsp coconut oil, plus a smidge
• 2 spring onions, finely sliced (green bits and all)
• 1 clove garlic, finely chopped
• 100g asparagus tips, each cut into three pieces
• 2 handfuls of kale, stalks removed
• salt and pepper
• handful of mint leaves
• 2 eggs
• 1⁄2 tsp smoked paprika
• 2 tbsp natural yoghurt
• 1 tbsp toasted almonds, roughly chopped
• crusty bread, to serve – I like sourdough

Method

1. Bring a saucepan of water to the boil.
2. Meanwhile, melt 1 tablespoon coconut oil in a frying pan over a medium heat. Chuck in your spring onions, garlic and asparagus. Fry for 3 minutes until the asparagus is just tender, then stir in the kale along with a good pinch of salt and pepper. When wilted, turn down the heat to its lowest to keep the greens warm. Stir through the mint leaves.
3. Come back to your saucepan of boiling water. Turn down the heat until the water is just ‘burping’. Crack the eggs straight into the water. Poach for 3–4 minutes or until the white has set but the yolk is still runny, then carefully lift out with a slotted spoon and drain on kitchen roll.
4. While your eggs are poaching, melt a smidge more coconut oil in the microwave along with the paprika.
5. Smear the yoghurt onto your plate. Top with the pile of greens, then make a space and nestle in the poached eggs. Drizzle over the paprika ‘butter’ and scatter over the almonds. Serve with bread for dipping.   This recipe was taken from Veggie Lean in 15 by Joe Wicks which is out now (Bluebird)