There's something wonderful about tucking into a lazy Sunday brunch with your best friends, but it tastes even better when it's homemade!

These Turkish style eggs are a great weekend treat, easy to whip up, and are perfect if you're feeling the pinch and want to save on eating out.

SERVES: 2-4 PEOPLE

PREP TIME: 15 MINUTES

INGREDIENTS

• 2-4 slices of sourdough bread, toasted (depending on your group size)

• ¼ of a clove of garlic, finely grated
• Zest and juice of 1 lemon 
• 250g thick greek yoghurt
• 2-4 large eggs, soft boiled & peeled (again, depending on your guests)
• A handful of parsley leaves, picked and roughly chopped
• A sprinkle of Zaatar (to serve) 

METHOD

1. In a bowl mix the yoghurt, garlic, lemon zest & juice. Season with salt and black pepper and a drizzle of extra virgin olive oil.
2. In a large, pan drizzle a little oil and toast the bread until golden & crisp.
3. Meanwhile, boil the eggs to your liking. Soft-boiled take around 4-5 minutes.
4. Take a large platter or plate (we used our pretty White Bead Charger) and spread the garlic yoghurt over the base of the plate.
5. Once your eggs are done, slice them in half and place them over the yoghurt, sprinkling with zaatar and parsley.
6. Use the toast for dunking and spreading!

Let everyone dig in and enjoy this mouthwatering brunch dish!