Turkish Eggs

Feb 16, 2022 6:07:04 PM Carly Hanellin

You're going to want to try this breakfast idea!

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.

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
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!