Fried eggs and spiced yoghurt sauce

This Middle Eastern dish is perfect for breakfast, it will help keep your blood sugar levels in check for the rest of the day. And this means you are less likely to succumb to quick-fix snacks!

  • 5 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print
Fried eggs and spiced yoghurt sauce


Fried eggs and spiced yoghurt sauce
  • cooking oil spray
  • 4 free-range eggs
  • 1/2 cup (140g) greek-style yoghurt, warmed
  • 2 tablespoon loosely packed fresh mint leaves
  • 2 wholemeal pitta breads (170g), char-grilled
  • 2 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon cumin seeds


Fried eggs and spiced yoghurt sauce
  • 1
    To make dukkah, heat oil in a 22cm frying pan over medium heat; cook garlic, dried mint and spices, stirring for 1 minute or until fragrant. Spoon into a bowl; set aside.
  • 2
    Wipe out pan with paper towel. Lightly spray pan with cooking oil. Heat pan over medium heat; cook eggs for 4 minutes or until whites are set and yolks remain runny. Add yoghurt to pan; remove from heat.
  • 3
    Sprinkle eggs with dukkah and mint leaves; drizzle with spiced oil. Season to taste. Serve with pitta bread.


This Middle-Eastern dish contains protein-rich ingredients: eggs, yoghurt, and the seed and nut mixture known as dukkah.

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