Turkish Egg Toast

A delicious gluten-free brunch and an interesting way to serve fried eggs.


4 Slices Genius Soft Brown Sandwich bread

2 Tbs extra virgin olive oil

1 Large red onion, halved and thinly sliced

Juice of 1 lemon

85g Butter diced

4 Eggs

250ml Greek yoghurt

1 Clove garlic peeled and finely chopped

1tsp Ground cumin

1/2 Tsp Dried chilli flakes

2 Tbs of roughly chopped mint, leaves


  • 15 mins prep. 15 mins cooking
  • 4
  1. Brush both sides of each slice of 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 eggs until the whites are set but the yolks are still runny. 

  4. Place toast slices on a serving dish, dollop a dessert spoon of yoghurt onto each slice of toast then top with the spicy fried onions, followed by the eggs.

  5. Sprinkle with mint and serve immediately.