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Turkish Fried Eggs in Herbed Dairy Free Yogurt

These Turkish fried eggs in herbed Dairy Free Greek yogurt could seriously be made for breakfast, lunch or dinner. The dish comes together so quickly, is totally healthy and is just some kind of the ultimate power meal. This meal comes together in under thirty minutes, and whether you are using store-bought naan or homemade, all of the toppings are super healthy. Hello Dairy Free Greek yogurt, eggs, spinach, garlic, herbs, lemon, tomatoes, chiles and sesame seeds!!
1 cup Kingland Dairy Free Unsweetened Plain greek yogurt

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

2 cloves garlic minced or grated

salt + pepper to taste

4 eggs

4 pieces naan (use gluten free Naan if needed)

zest from 1 lemon

1/4 cup sun-dried tomato pesto

1-2 cups fresh baby spinach

1/4 cup of Dairy Free cheese, crumbled

toasted sesame seeds, fresh dill, fresh mint and salt, for serving

Spicy Butter Sauce:

2 tablespoons dairy free butter/margarine spread

2 tablespoons coconut oil

1-2 teaspoon crushed red pepper flakes

1/2 teaspoon sweet paprika


In a bowl, mix together the greek yogurt, dill, parsley, garlic and a pinch of salt + pepper. Stir until combined. Keep stored in the fridge until ready to use.

Heat a skillet with a little olive oil or butter over medium-high heat and fry the eggs to your liking.

Spread the yogurt sauce over a piece of warm/toasted naan. Swirl 1-2 tablespoons of the sun-dried tomato pesto into the yogurt. Next add 1-2 eggs per piece of naan. Sprinkle each piece with lemon zest and fresh spinach. Drizzle the spicy butter sauce (recipe below) over the eggs. Garnish with fresh herbs, sesame seeds and some crumbled dairy free cheese. EAT!

Spicy Butter Sauce:

In a small saucepan, melt together the butter, coconut oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.

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