Eggs are my fall back food. They go with everything, they’re healthy, and they’re aways delicious. I love them any which way… poached, scrambled, hard boiled, or fried. You can’t go wrong with an egg dish, and typically, they’re the easiest to prepare. My dad used to serve my mom and I his fried eggs over buttered toast with fresh basil and a pinch of salt. I remember it being one of my favorite things to eat on weekend mornings. But even more often, he would serve them late at night. When returning from a nighttime event where we had zero time to eat before leaving (we were always running late!). It was kind of the best, and yes, I was that kid that loved a runny yolk. So good with crusty bread. So yes, I love eggs. And when I made these over the weekend I knew I had to share them just as soon as possible. Not only because these Turkish eggs are good for breakfast, but because they’re good for dinner too. And honestly? I might even like this dish better for dinner than I do for breakfast. I’ve made Turkish eggs before, but this version is hands down my favorite. It has all of my favorite things…fried eggs, wilted garlicky herby greens, salty whipped feta, and chile butter. I whipped the feta with Greek yogurt, which is traditionally what Turkish style eggs are served with. But the sound of salty feta with my fried eggs was too good to resist. Yes, it’s an extra step, but it’s worth it. If you don’t have a food processor, no problem, just finely crumble the feta cheese into the Greek yogurt. It will not be as smooth as if you whipped it all together, but it will be just as delicious. The feta will keep in the fridge for 4-5 days, so you can easily do this step ahead of time to streamline the process. Moving onto the eggs. I fried my eggs, but you can prepare the eggs any way you’d like. If you want a super traditional Turkish style egg, used poached eggs. Since I wanted to make wilted greens, I fried my eggs, then used that same skillet to cook the greens. Simple, easy and very efficient. I cooked the greens with garlic, and then tossed them with a mix of herbs, lemon, cucumbers, and salt. Kind of like a wilted greens salad. The key to really good Turkish eggs however, is all in the chile butter. Mine is a mix of salted butter, olive oil, chili flakes and sweet paprika. Pretty simple, but it really packs in the flavor. It might just be one of the best sauces you can spoon over eggs. It’s addicting. Here is how you assemble. First, swirl the feta into the bottom of a low bowl or plate. Add the warm eggs and wilted greens. Now generously drizzle everything with the chile butter and finish each serving with a couple avocado wedges sprinkled with everything bagel spice. Serve with your favorite toasted bagels or bread, and done. It seems like there are lots of parts, but it actually comes together pretty quickly, and uses ingredients you should have on hand! The feta is creamy and salty, which is a really nice balance to the spicy chile butter. The greens add color and hit of freshness from the lemon and herbs, SO GOOD. Oh, and then the avocado, it’s topped with everything spice and it really completes the dish. I debated whether the avocado was needed, but when in doubt, always add the avocado. You can’t go wrong! See, the perfect healthy and delicious egg dish, great for busy mornings, but even better for late nights! If you make these Turkish eggs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
