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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*

​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.