This is a really quick but super tasty breakfast idea for 2, perfect for a lazy Sunday brunch. Runny eggs on a bed of spinach, topped with garlic yogurt, paprika and chilli butter, crumbled feta and my favourite smoked salt/ash (see below) for additional smokiness and crunch. Such a delicious combination!
I have a secret ingredient when it comes to making a dish extra special. I love using smoked salts which I crunch and sprinkle just before serving. This one in particular from Bread in Common is very subtle but the salt itself lifts the flavours even more, while the smokiness works well with the paprika in this. I use this Bread in Common salt mixed with ash from their wood fried bread bakes and it’s just magic! Hard to find in the UK but if you happen to be in Australia, you are in luck. However, smoked salt is widely available everywhere, so just find one that works for you!
Turkish eggs with spinach, yogurt & feta
Serves 2 | Prep 10 mins | Cook 10 mins
Easy | Vegetarian | Gluten-Free
- 200g low-fat Greek yogurt;
- ½ garlic clove, crushed;
- ½ lemon, zest and 1 tsp juice;
- 2 tbsp olive oil;
- 260g spinach;
- 4 eggs;
- 25g unsalted butter;
- ½ tsp dried chilli flakes;
- 1 tsp sweet smoked paprika;
- 50g feta.
Mix the yogurt, garlic, lemon zest and juice; season and set aside. Heat 1 tbsp oil in a large frying pan and cook the spinach until just wilted. Remove the spinach from the pan, squeeze out the excess water and season.
Warm the remaining 1 tbsp oil in the pan over a medium heat. Return the spinach to the pan, spreading evenly over the base. Make 4 wells in the leaves; crack an egg into each. Cook for 5-6 minutes, until the whites are set and yolks still soft.
Meanwhile, in a small pan, heat the butter until foaming. Swirl in the chilli, paprika and a pinch of salt for a couple of seconds, then take off the heat. Spoon the yogurt over the eggs, crumble the feta over and drizzle over the chilli butter. Crunch a little smoked salt if you have any/if you like. Serve with toast, or better yet, toasted pitta bread.
This is originally a Waitrose recipe issue January 2017 (available online here), which I have slightly adapted by adding feta.