Turkish Eggs

Written by Carly Hanellin | Feb 16, 2022 11:07:04 PM

You're going to want to try this breakfast idea!
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Turkish eggs are made by whipping together feta and yogurt, topping it with spices and fresh herbs, then finishing it off with a perfectly runny egg. If you aren't a fan of a runny yolk, this recipe allows for any type of eggs to go along with it. I personally love a poached or hard-boiled egg! Try it out...👇

Eat Well.

SERVES 2 SERVING

PREP TIME 5 MINS

COOK TIME 10 MINS

Turkish Eggs

Crumbled Feta	6 oz
Plain Greek Yogurt	1/4 cup
Olive Oil	1/3 cup
Eggs	4 each
Spinach	2 cups
Arugula	2 cups
Salt & Pepper	to taste
Lemon (Juice and Zest)	1 each
Parsley	1/4 cup
Cucumber - Thinly Sliced	1 each
Salted Butter	2 tbsp
Red Pepper Flakes	1 tsp
Paprika	1/2 tsp

Directions

1. To make the whipped feta. In a food processor, combine the feta, and greek yogurt. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days.

2. To make the eggs. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. When the oil shimmer, add the eggs and fry to your liking. Remove the eggs from the skillet to a plate.

3. Using the same skillet: add 1 tablespoon oil, garlic, and greens. Season with salt and pepper. Cook 2-3 minutes until the greens are just wilted. Remove from the heat. Add the lemon zest, juice, herbs, and cucumber, toss to combine.

4. To make the chile oil: In a small saucepan, melt the butter, 2 tablespoons of olive oil, crushed red pepper flakes, and paprika.

5. To assemble: spread yogurt mixture on the bottom of a plate or bowl, top with Chile oil, fried eggs, sautéed greens, and lemon zest. Enjoy!

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