Turkish Eggs
An easy, uncomplicated, and very versatile recipe! Tradition has it that they are eaten for breakfast, but they are also good for lunch or dinner. Or even that naughty afternoon snack, when you're in the mood for something yummy.
Portions: 2 portions
Ingredients
- 1 cup diced feta cheese
- ½ cup water or milk or vegetable milk of choice
- Pepper to taste
- 2 c. chá garlic powder
- A dash of olive oil
- 1 c. chá paprika or smoked paprika
- 2 eggs
- Dill to sprinkle
- 2 pita breads
Instructions
- Start by crushing the feta cheese with a fork.
- Add the water (or milk/vegetable milk of choice) and mix well until you get a creamy paste.
- Season with pepper and garlic powder and mix well. Set aside.
- In a separate bowl, add the olive oil and paprika and mix well. Set aside.
- Boil water in a pot with salt and vinegar. As soon as it boils, lower the heat and add the eggs.
- Once poached, place the eggs on top of the feta mixture and drizzle with the paprika oil.
- Sprinkle with dill for freshness.
- Serve with pita bread.
Notes
Instead of using water or milk, you can also make this recipe with plain yogurt.
Use whatever herbs you like, whether it's cilantro, parsley, thyme, basil, etc.
If you want to be bolder, you can add cumin to the olive oil mixture or you can make the mixture with sumac.
For a slightly spicy touch, sprinkle with chili flakes.
You can serve it with a good loaf of sourdough bread.