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Turkish Eggs with Chile Butter and Whipped Feta

by Tieghan Gerard
breakfastNULL
Yield: 3 servingsPrep: PT15MCook: PT15MTotal: PT30M
Source: https://www.halfbakedharvest.com/turkish-eggs/#bo-recipe

Ingredients

produce
  • 1avocado(sliced)
  • 1Persian cucumber(thinly sliced)
  • 1 clovegarlic(minced or grated)
  • 1 cuptender herbs
  • 4 cupsbaby spinach and arugula(mixed)
  • 1lemon zest and juice(zested and juiced)
protein
  • 4eggs(large)
dairy
  • 6 ouncesfeta cheese
  • 2 tablespoonssalted butter
  • 1/4 cupGreek yogurt(plain)
pantry staple
  • 2 tablespoonseverything bagel spice
  • 1/3 cupextra virgin olive oil
  • Kosher salt and black pepper
  • 1 teaspooncrushed red pepper flakes
  • 1/2 teaspoonpaprika

Instructions

  1. To make the whipped feta, combine the feta and Greek yogurt in a food processor. Pulse until smooth and creamy, about 3 minutes. Add a pinch of pepper and pulse to combine. Store in the fridge for up to 3 days.
  2. Heat 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking. Remove them to a plate.
  3. In the same skillet, add 1 tablespoon of oil, garlic, and greens. Season with salt and pepper. Cook for 2-3 minutes, until wilted. Remove from heat and add lemon zest, juice, herbs, and cucumber. Toss to combine.
  4. To make the chile butter, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika in a small saucepan.
  5. To serve, spread the whipped feta in serving bowls, add the eggs, wilted greens, and avocado. Sprinkle the avocado with everything spice and spoon chile butter over the eggs. Enjoy!