Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes


VOLONTÉ’S Turkish Eggs on Toast

Serves: 1

Ready in: Under 15 Mins

Quick Make

Nutritionist Vidushi created this healthy recipe as an alternative to traditional Turkish eggs, which are often oil laden. This Volonté version uses a lot less oil and includes some red peppers for more flavour and added health benefits.

VOLONTÉ’S Turkish Eggs on Toast Recipe: Veggie


2 eggs

Sliced sourdough bread

2-3 tbsp Greek yoghurt

Crispy onions

Fresh chives

For the harissa salsa:

2 chopped tomatoes or ½ tin of chopped tomatoes.

1 tsp oil

1 tbsp of chopped onion

1 tsp of chopped garlic salt

1 tsp lime juice

1 tsp harissa paste (or more if you want it spicier)

½ chopped red chilli (optional - add only if you like extra spice)


  • Poach two eggs timed to your liking (soft, medium or hard).
  • Meanwhile, toast a slice of wholemeal sourdough bread and spread 2-3 tablespoons of Greek yoghurt on top and finish with a drizzle of harissa salsa. Add a few slices of roasted red peppers on top (optional - slice and roast a red pepper with a dash of oil and salt in the oven until it is soft) and finish with poached eggs and a garnish of crispy onions and/or fresh chives.
  • For the salsa: Heat oil in a pan for 30 seconds, add onions and garlic and cook until is softened for around 1 minute. Add in tinned tomatoes, lime juice, chilli, harissa paste and salt, and cook until reduced, for about 4 to 5 mins. Once cooked, mash it lightly or leave it chunky and leave to cool. It can be stored in an airtight container for up to 5 days in the fridge.
Print Recipe
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood


App store Amazon Google Play

More recipes