beyaz peynirli yumurta, turkish feta & parsley eggs

This is a great, easy breakfast.

This is a Turkish-style egg dish, so it’s not too far from your traditional brekkie fare.

But it’s eggs with a twist. Herbs and tangy cheese and a pinch of tart sumac.

Easy. Flavoursome. A winner.

Beyaz Peynirli Yumurta
(Turkish Feta & Parsley Eggs)

Based on Binnur’s recipe. Serves 2.

Ingredients:
4 eggs
100g feta, crumbled coarsely
4 tablespoons finely chopped parsley
2 tablespoons finely chopped coriander
1 tablespoon finely sliced white scallions
½ teaspoon sumac
Freshly ground black pepper, to taste
Olive oil, to fry

Method:

1. In a bowl, combine the feta, scallions, herbs, sumac and pepper.

2. Heat the olive oil in a frying pan over a medium heat.

3. Crack all eggs into a bowl. When the frying pan is hot, add the eggs.

4. Immediately sprinkle the feta mixture over the eggs.

5. Cook for approximately 8 minutes, or until the eggs have almost cooked but the yolk is still runny and the feta has started to melt slightly.

Serve hot with Turkish bread.