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Putting a spin on the classic fried egg with these Turkish Eggs with Chile Butter and Whipped Feta. Perfectly fried eggs that are slightly 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 dish that can easily double as 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!
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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!
Turkish Eggs with Chile Butter and Whipped Feta
Ingredients
Whipped Feta
- 6 ounces feta cheese
- 1/4 cup plain Greek yogurt
Eggs, Greens, and Chile
- 1/3 cup extra virgin olive oil
- 4 large eggs
- 1 clove garlic, minced or grated
- 4 cups mixed baby spinach and arugula
- Kosher salt and black pepper
- Zest and juice from 1 lemon
- 1 cup tender herbs, such as cilantro, parsley, basil, and dill
- 1 Persian cucumber, thinly sliced
- 2 tablespoons salted butter
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1 avocado, sliced
- 2 tablespoons everything bagel spice
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I will make this recipe again and again and again and again and AGAIN. I’ve already made it 2x in a week. It’s easy, hearty, nutritious and absolutely delicious. I thought our girl halfbaked was WILDIN when she suggested that many fresh herbs but they come together so beautifully.
Hey McKenna,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
I am in love with the site. So far everything I’ve made has been simply delicious and flavorful. Thank you for enriching us with these amazing recipes!
Hey Alexis,
Thanks so much for your kind message and trying the recipes! xTieghan
Do you have any tips or a post/video on making the fried eggs extra crispy on the bottom? These look perfect but mine never get this crisp!
Hey Emily,
I really find that my cast iron skillets add an extra crisp to the eggs. I hope this helps! Happy New Year! xTieghan
This was delicious! I definitely used it more as inspiration to work with what I had on hand. Used GF bread, only arugula, and tomatoes instead of cucumbers. Also used Aleppo pepper instead of red chili flakes, sweet paprika, didn’t go through the effort to whip the feta (though I might next time!). I also topped it all with Turkish seasoning. Will definitely repeat! It’s easily customizable!
Hey Mackenzie,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
I made these delicious Turkish Eggs last night – thank you so much for sharing this recipe with us! It’s absolutely delicious and so simple to put together. My only tweak was saving the eggs for last so that they could be piping hot. I’m looking forward to checking out your other recipes. You killed it here, girl. I appreciate you.
I am really happy this turned out so well for you, Natalie! Thank you for trying it! xTieghan
Hi !! My husband found your recipe and we knew we had to absolutely give it a try!! It came out amazing!! The whole family loved it!! Thanks for sharing!!
We shall be making it again for sure!
That is so great to hear! Thank you so much Meeta! xTieghan
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Made this for brunch today. So easy and the flavors were phenomenal! My husband has the highest praise for you and your recipes. Your delicious recipes have made our quarantine time so much fun!
Thanks for sharing your gift for cooking!
Aw that is so amazing to hear! I hope you both continue to love my recipes, Pat! xTieghan
AMazIng!
Thank you so much Denise! xTieghan
Love this recipe! This is my favorite dish to get at the best brunch spot in SLC. I wanted to try a mimic something similar. This recipe was it. I only had spinach so I used it instead of mixed greens. My one must I had to add was toasted rye bread, I think it goes well with the dish. I will definitely be making this again for breakfast, lunch, or dinner. Thanks for sharing.
Thank you Tara!! I am so glad this turned out so well for you! xTieghan
I will be making this tomorrow, and I am looking forward to it!
I hope you love this Ellie! Thank you! xTieghan
Lovely recipe! Is this in one of your books?
Hey Paddy, this recipe is not in any cookbooks, it’s only on the blog. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Made this for my boyfriend and I on a Sunday morning. It’s quick, easy and elevated. The chile butter is incredible. I didn’t have avocados but sprinkled the everything spice over the leaves and it still tasted amazing.
Thank you so much Tiff! So glad you loved this! xTieghan
Absolutely delicious. Will make more whipped feta next time for extra dipping.
I did not have bagel spice, so sprinkled dukkah over the avocado.
Ooo yum! So glad you enjoyed this recipe, Cornelia! Thank you! xTieghan
Tieghan,
Obvi I had some extra time on my hands this morning because I’ve left like 5 reviews, but this dish was AMAZE. I will start by saying I’ve only been really cooking for about 3 years, and only confidently in the last year or so. When I served this to my fiance last week, not only was it stunning, but it was phenomenal. He went on for like a solid 3 minutes about how much more complex my dishes have gotten (all of them have been yours lol). All of the flavors are complex and rich and herby and delicious, and the eggs were a perfect compliment to everything else on the plate. I used 5% milkfat yogurt, which was a fail on my part because it made the whipped feta too thick, so next time i’ll opt for 2% or nonfat, but otherwise this was perfection. the chili butter was……………..WOW.
Haha I love that you are leaving all of these comments! So awesome to go through them! But also, SO glad you loved this recipe as well, Catherine! Thank you so much for trying it! xTieghan
Exellent recipe. Be careful with the feta, that it doen’t steal the taste from the other spices.
Thank you so much Kristina! I am so glad you enjoyed this! xTieghan