- 2 large eggs
- 200g low fat Greek yoghurt
- ¼ cucumber, grated and squeezed of excess water
- 1 teaspoon minced garlic
- 1 teaspoon dried dill
- ½ teaspoon of chilli flakes (optional)
- 1 slice wholegrain toast
Tzatziki Turkish Eggs
Our NMNT take on the trending turkish eggs!

Gear
Ingredients
It’s this easy
- Bring to a pot of water to the boil and cook eggs for 7–8 mins for a jammy centre or 9–10 mins for fully set yolks.
- While the eggs are cooking, mix the Greek yoghurt, grated cucumber, garlic, and herbs in a small bowl.
- Once cooked, peel the eggs and place on top of the yogurt mixture.
- Serve with a slice of wholegrain toast and sprinkle with chilli flakes
Tweaks
- Swap the chilli flakes for chilli oil for a fiery, flavour-packed twist.
-
Serve with extra veggies like baby spinach, rocket, or roasted cherry tomatoes for a nutrient boost.
Prefer a milder flavour? Try seasoning with za’atar, paprika, or cracked black pepper instead of chilli flakes.
Notes
Serves = 1
Nutrition information (per serve):
- Energy (1682kJ)
- Protein (29.7g)
- Total Fat (14.4g)
- Saturated Fat (5.1g)
- Carbohydrate (33.5g), (Starch 13.1g), Sugars (19.4g), Added sugars (0g), Free Sugars (0g))
- Dietary Fibre (7.8g)
- Sodium (528mg)
- Calcium (400mg)
- Iron (2.6mg)