Turkish Eggs with burnt garlic herb sauce and feta yogurt. Topped with crispy fried eggs, it’s perfect with salty creamy feta yogurt and fresh avocado. Great for breakfast  that can easily  dinner, takes only minutes to prepare, is healthy, and so good! Everyone is sure to love this fun and delicious way to enjoy fried eggs!

I love my eggs. Our family goes through eggs like there’s no tomorrow.

I like eggs. In fact, I like them quite a bit. In my kitchen or when dining out, if I have the option to add an egg to a dish, I will.

I love the act of holding the chilled eggs,  tapping it on the side of the skillet and listening to it instantly sizzle in a pan. It’s a morning ritual that wakes me up, centers me and prepares me for a new day. My zeal for eggs reaches far beyond the breakfast skillet, though. The egg blurs the boundaries between breakfast and lunch and confidently pushes its ways into dinner territory.

A simple egg is a quick, easy way to elevate a dish. I top it on rice, polenta, rye toast, pesto toast or a simple peppery crispy egg — and voila!

Have you ever had Turkish eggs? I only had it a couple of years ago. Where was I? A grown up woman trying yogurt and eggs for the first time and falls for it.  I’m hooked. I’ve tried Julia Turshen’s style and loved it. When I tried HBH feta yogurt, I was converted. The perfect Turkish eggs is creamy, spiced, and full of flavor.

Feta Turkish Eggs can be the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. You can sauté veggies add it to them and make a fancy brunch out of it too

Traditional Turkish Eggs vs. this style of Feta Turkish Eggs

Turkish style eggs are nothing but creamy yogurt topped with poached egg in some sort of light chili oil. In my recipe, you’ll use feta, burnt garlic, cumin and you see an Indian influence. You can adapt and make it to your liking. I love my chaat, and this almost tastes like egg chaat keeping the essence of  Turkish eggs intact.

How to Make my Turkish Style Eggs

I’ve had Turkish eggs before, but this version is hands down my favorite. It has all of my favorite things…fried eggs, garlicky chili sauce ,  feta and spiced yogurt.

You can whip feta with Greek yogurt, which is not very traditional but I love the combo. Whipping them makes it too liquidy, so I prefer just using a whisk.  Yes, it’s an extra step, but it’s worth it.  It will not be as smooth as if you whipped it all together, but it will be just as delicious. I like a little texture with the feta. The feta will keep in the fridge for 4-5 days, so you can whip this up anytime quickly.

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. I love crispy eggs, with crunchy cucumbers, so this is my take.

Assembly of the Feta Turkish Eggs

First, swirl the feta into the bottom of  a shallow plate. Top it with egg. Now generously drizzle everything with the burnt garlic green herby sauce. Sprinkle with some allepo pepper.

Serve with your favorite toasted bagels or bread, or if you want to keep it carb free, skip it.

The feta is creamy and salty, which is a really nice balance the spice from the chili oil. 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.

Perfect healthy and delicious egg dish, great for any time of the day and to entertain with.

Turkish Eggs with Burnt Garlic and Feta Yogurt

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Adapted slightly from Half Baked Harvest

Author: Ash

Recipe type: Breakfast

Cuisine: Turkish

Serves: 4

Ingredients

Feta Yogurt

• ⅓ cup Full fat Feta cheese
• ¾ cup thick strained Green Yogurt
• ⅓ tsp lemon juice
• ½ tsp pepper( or use accordingly)
• 1 tbsp sugar

Garlic chili oil

• 10 cloves garlic
• 3 stalks scallions, green onions
• 4 stalks chives ( optional)
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp chili flakes
• 1 tbsp crispy chili oil ( optional)
• salt

4 eggs

to serve with

• Sourdough bread
• avocado
• salad
• cucumber

Instructions

Feta Yogurt

1. You can use the food processor or crush the feta with a fork for some texture in the yogurt. Crush the feta, combine the feta, and greek yogurt. Add pepper, sugar and whip. The feta can be kept in the fridge for up to 3 days.

Burnt garlic Chili oil

1. Bake the garlic on 350 degrees for 15 minutes or air fry it at 380 for 4 minutes.
2. Chop the garlic along with scallions, chives.
3. In a pan, add oil. In a low heat, Add cumin seeds, chili flakes. Cook for a minute and then add the chopped garlic, scallions and chives for 3 minutes on very low flame. Add the crispy chili oil, salt, mix well and set aside.

Eggs

1. Heat 1 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.

To Serve

1. spread the feta cheese into the bottom on a shallow plate. Add the eggs, and avocado. Sprinkle the avocado with pepper. Spoon the garlic chili oil over the eggs. Enjoy!

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If you make this Feta Turkish Eggs/Turkish Egg please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.

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