Turkish Eggs with Burnt Garlic and Feta Yogurt
 
Prep time
Cook time
Total time
 
Adapted slightly from Half Baked Harvest
Author:
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!
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/11/30/turkish-eggs/