Gluten-free Turkish egg toast

Gluten-free Turkish egg toast


  1.  Brush both sides of the bread with olive oil and season with salt and pepper. Bake in an oven preheated to 200’C for 5-10 minutes or until golden brown.
  2. Meanwhile, heat remaining oil in a non-stick frying pan over a low–medium heat. Gently fry the onion with salt and pepper, cumin and chilli until soft. Remove from the pan with a slotted spoon into a bowl. Mix with the lemon juice.
  3. Return the pan to the heat and fry the egg until the white is set but the yolks are still runny.
  4. Place toast on a serving dish, dollop a dessert spoon of yoghurt on top then top with the spicy fried onions, followed by the egg.
  5. Sprinkle with mint and serve immediately.

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A delicious brunch and an interesting way to serve fried eggs


1 Slice Genius white bread
2 tea spoons extra virgin olive oil
1 Large red onion, halved and thinly sliced
Juice of ½ a lemon
20g Butter diced
1 Egg
80ml Greek yoghurt
1 Clove garlic peeled and finely chopped
½ tsp Ground cumin
Sprinkle of dried chilli flakes
½ Tbs of roughly chopped mint, leaves


Time: 10 mins
Serves: 1
Nutrition: n/a