Turkish Eggs with Chilli Butter and Whipped Feta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Calories Per Serving: 528 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
WHIPPED FETA
6 ounces feta cheese
1/4 cup plain Greek yogurt
EGGS, GREENS, AND CHILE
1/3 cup extra virgin olive oil
4 large eggs
1 clove garlic, minced or grated
4 cups mixed baby spinach and rocket
Coarse salt and black pepper
Zest and juice from 1 lemon
1 cup tender herbs, such as coriander, parsley, basil, and dill
1 Persian cucumber, thinly sliced
2 tablespoons salted butter
1 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1 avocado, sliced
2 tablespoons everything bagel spice
Instructions
To make the whipped feta, in a blender, 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.
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.
Using the same skillet, add 1 tablespoon oil, the 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.
To make the chile butter. In a small saucepan, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika.
To serve, spread the feta cheese into the bottom of each individual serving bowl. Add the eggs, wilted greens, and avocado. Sprinkle the avocado with everything spice. Spoon the chilli butter over the eggs.
Enjoy!