Turkish Eggs with Probiotic Yoghurt
High-protein, gut-friendly breakfast meal prep
Creamy probiotic yoghurt mixed with fresh herbs and garlic, topped with soft-boiled eggs and a spicy chili butter drizzle.
Equipment
Ingredients
Main Ingredients
large eggs (boiled, peeled)
9 pcs
butter (melted)
14 g
harissa paste (room temperature)
10 g
chili flakes
2 g
Activia Probiotic Yoghurt Natural (cold)
750 g
fresh dill (chopped)
15 g
garlic clove (grated)
1 pcs
salt
2 g
fresh mint leaves (chopped)
10 g
fresh chives (chopped)
5 g
paprika
1 g
sliced sourdough (toasted)
6 pcs
Instructions
Boil the eggs
Bring a large pot of water to a boil and cook eggs for 5 minutes.
Peel the eggs
Remove eggs from hot water and peel under cold running water. Set aside.
Prepare chili butter
Heat butter with harissa paste and chili flakes in a pan, stirring for a few minutes. Set aside.
Mix the yoghurt base
Combine Activia yoghurt with chopped dill, grated garlic, and salt in a bowl. Mix well.
Assemble meal prep containers
Divide yoghurt mixture evenly between 3 containers. Add 3 eggs to each container and drizzle with chili butter.
Add fresh herbs and spices
Top each container with chopped mint, chives, and a sprinkle of paprika.
Store containers
Place lids on containers and store in the refrigerator for up to 3 days.
Original recipe
Storage
Store assembled containers in the refrigerator. Add sourdough just before serving to prevent sogginess.
Notes
• Activia yoghurt contains proven probiotics for digestive health
• Eggs can be prepared in advance and stored separately
• Chili butter adds both flavor and healthy fats
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