herbed turkish eggs with labneh

Looking for something a li’l different for lunch? Try these ‘Herbed Turkish Eggs with Labneh and Chickpeas in Lemon, Chilli and Avocado Oil’ *drool*
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​This recipe uses our thick ‘n’ cream Greek yoghurt, which can be used for baking, cooking and everything in-between.

Alrighty, you’ll need…

• 2 cups The Collective Just Greek Yoghurt
• 4 eggs
• 1x400g can chickpeas, drained
• ¼ cup avocado oil
• Zest and juice 1 large lemon
• 2 tbsp finely chopped parsley
• ¼-½ tsp chilli flakes (depending on desired level of heat)
• ½ tsp salt
• Generous season of pepper

Now you just need to…

1. To make the labneh, place yoghurt in a muslin-lined sieve over a bowl and strain overnight. Discard the liquid – the thickened yoghurt is your labneh.
2. Bring a large saucepan of water to the boil, then reduce heat to a simmer. Create a whirlpool in the water using a spoon, and drop one egg into it. Repeat with remaining eggs. Cover saucepan with a lid, turn off the heat and allow to cook for 5 minutes.
3. Meanwhile, in a medium bowl, toss chickpeas with avocado oil, lemon zest and juice parsley, chilli flakes, salt and pepper to combine.
4. To serve, dollop labneh onto serving plates/bowls. Place poached eggs on top, then spoon over the chickpeas and liquid.
5. Serve immediately on four plates, with flatbread and condiments of choice.