Print

Turkish Eggs with Chile Butter and Whipped Feta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

Turkish Eggs with Chile Butter and Whipped Feta is a vibrant and flavorful breakfast dish combining creamy whipped feta, perfectly fried eggs, sautéed greens, fresh herbs, and avocado, all brought together with a spicy chile butter drizzle. This dish offers a delightful balance of creamy, tangy, and spicy flavors, perfect for a wholesome morning meal.

Ingredients

Whipped Feta

  • 6 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • Pinch of black pepper

Eggs and Greens

  • 1/3 cup extra virgin olive oil, divided
  • 4 large eggs
  • 1 clove garlic, minced or grated
  • 4 cups mixed baby spinach and arugula
  • Kosher salt and black pepper, to taste
  • Zest and juice from 1 lemon
  • 1 cup tender herbs (cilantro, parsley, basil, and dill), chopped
  • 1 Persian cucumber, thinly sliced

Chile Butter

  • 2 tablespoons salted butter
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon paprika

To Serve

  • 1 avocado, sliced
  • 2 tablespoons everything bagel spice

Instructions

  1. Make the whipped feta: In a food processor, combine the feta cheese and Greek yogurt. Pulse until completely smooth and creamy, scraping down the sides as needed, about 3 minutes. Add a pinch of black pepper and pulse again to combine. Refrigerate if not using immediately; it can be stored for up to 3 days.
  2. Cook the eggs: Heat 3 tablespoons of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, carefully crack in the eggs and fry them to your preferred doneness. Remove the eggs from the skillet and set aside on a plate.
  3. Sauté the greens: Using the same skillet, add 1 tablespoon of olive oil, the minced garlic, and the mixed baby spinach and arugula. Season with salt and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the greens are just wilted. Remove from the heat and add lemon zest, lemon juice, chopped tender herbs, and sliced cucumber. Toss gently to combine.
  4. Prepare the chile butter: In a small saucepan, melt together the salted butter and 2 tablespoons of olive oil over low heat. Stir in the crushed red pepper flakes and paprika. Let the flavors infuse as the butter melts, then remove from heat.
  5. Assemble and serve: Spread a generous layer of whipped feta at the bottom of each individual serving bowl. Top with the fried eggs, sautéed greens mixture, and sliced avocado. Sprinkle the avocado slices with everything bagel seasoning. Drizzle the warm chile butter over the eggs just before serving. Enjoy immediately.

Notes

  • The whipped feta can be prepared up to 3 days in advance and stored in the refrigerator.
  • Adjust the amount of crushed red pepper flakes to control the spiciness of the chile butter.
  • Use fresh, tender herbs like cilantro, parsley, basil, and dill for the best flavor and texture in the greens mixture.
  • If Persian cucumber is unavailable, substitute with English cucumber for a similar mild, crisp texture.
  • Everything bagel spice adds a savory crunch but can be omitted or substituted with sesame seeds and dried onion flakes if unavailable.

Find it online: https://cozyplatter.com/turkish-eggs-with-chile-butter-and-whipped-feta-recipe/