halfbakedharvest4.4
Turkish Eggs with Chile Butter and Whipped Feta
Salty, a touch spicy, creamy, and full of fresh herbs. Add toasted bagels or bread for dipping and you'll have a mouth-watering breakfast (or dinner) that takes only minutes to prepare, is healthy, and delicious!
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●saucepan
- ●bowl
- ●food processor
📝 Preparation Steps
1
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, 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. 4. To make the chile butter. In a small saucepan, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika. 5. 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 chile butter over the eggs. Enjoy!
large eggs4garlic, minced or grated1 clovecrushed red pepper flakes1 teaspoonfeta cheese6 ouncesavocado, sliced1
Nutrition Facts
calories
528 kcal
serving Size
1 serving
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