Easter Turkish Eggs with Macadamia Flatbread


Prep time: 15 minutes hours  

Cook Time: 20 minutes  

Serves: 2  



  • 4 large, fresh free range eggs  
  • 300g labneh  
  • 1 clove garlic, minced 
  • 2 Tbsp chilli oil 
  • ½ cup fresh dill, chopped  
  • 1 Tbsp fresh chives, finely chopped  
  • Extra chilli flakes to serve 



  • 150g self raising flour  
  • 100g greek yoghurt  
  • 1 Tbsp cumin seeds, toasted lightly 
  • 2 Tbsp roasted macadamia nuts, chopped  
  • Extra virgin olive oil 



  1. To make the flatbread, place the flour and a pinch of salt in a large mixing bowl. Make a well and add the greek yoghurt. Mix together with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead by hand for around 3-4 minutes or until smooth. If the dough is dry, wet your hands slightly with water and continue kneading. 
  2. Divide the dough into two and form balls. On a floured surface, roll out the balls of dough into even discs around 12cm in diameter. Allow to rest on the bench while you heat a griddle pan or heavy frypan.  
  3. Place the flatbreads onto the hot pan without oil and cook for 3-4 minutes or until browned. Turn over and cook for a further few minutes. Brush with olive oil and top with cumin seeds, macadamia nuts and sea salt.  
  4. To prepare the dish, mix the labneh with the garlic and spread evenly between two shallow bowls.  
  5. To poach the eggs, prepare a deep pot of water and bring to a gentle simmer. Create a whirlpool with a whisk or spoon and carefully crack one egg into the middle. Cook for around 3-4 minutes or until the whites are cooked and the yolk is still runny. Remove with a slotted spoon and set on paper towel. Repeat with remaining eggs.  
  6. Place the poached eggs on top of the labneh, drizzle with chilli oil and top with the fresh herbs and extra chilli flakes. Serve with the macadamia flatbread. 


Note: You can add a splash of white vinegar to the poaching water if you like. If you are confident you can also poach more than one egg at a time.  

Breda is a freelance food content creator, recipe developer and stylist living and working in Sydney. She is passionate about all food that is full of flavour; community, family, heritage and hospitality are at the centre of her food philosophy. She runs Una Mas Creative with her husband, making original and branded content. Check out Breda's Instagram here, and Unamas Creative page here!


Ingredients for Easter Turkish Eggs with Macadamia Flatbread

Garlic Head Each

$2.00 ea