Another egg recipe? Oh you best believe it!
With summer approaching, the LAST thing I want to do is spend more time than I have to in the kitchen. And so, with summer fast approaching (can you even believe?!) I wanted a recipe that was just that… a NON RECIPE.
And I am the queen of calling a not recipe a recipe.
But what is a non-recipe, you might ask? Well…. it’s one of things that is more like assembly, mixing things together, rather that actually “cooking” things. Most of my recipes are like that actually, like a crisp salad, a quick pickle, or a toast. It’s all about layering flavor… not necessarily “cooking” anything!
And this, y’all, is everything!
This recipe has three major components (4 if you include the toasted bread, which, if you know me, you know bread is an essential food group).
First, ya toss the yogurt with some feta cheese and salt. It is no secret I love feta cheese (it is my “if I could only choose one cheese” cheese). You should do this first because you want the flavors to marinate. I promise the flavor will be totally worth it.
While your yogurt is “marinating,” you fry up some eggs. Traditional Turkish eggs are made with poached eggs, but of course you can cook your eggs however you want. Might I suggest a soft boil? Also, if you’re eating bread (and why wouldn’t you?) feel free to toast up your bread at this time.
Now, for the kicker, you make your wilted arugula salad in the same pan as your eggs. I know! It’s a wild idea, but I promise ya the wilted arugula, lemon, and raw cucumbers is so refreshing with all the creaminess of the eggs and yogurt. Hot dang. Drizzle some hot sauce and you’re golden!
This makes for a perfect brunch dish but, tbh, I love to serve this as a quick, cheap dinner. It hits all of my taste buds and I am SOLD. Heck yes!
Yields 2 bowls
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1/4 cup greek yogurt (can be low fat or full fat)
- 2-3 tablespoons feta cheese
- sea salt
- 1 tablespoon ghee or butter
- 4 eggs
- 2-3 cups fresh arugula
- 1/2 lemon
- 1 English or 1-2 Persian cucumbers, thinly sliced into rounds
- hot sauce of choice, for serving
- additional toppings (everything bagel seasoning, fresh herbs, toasted bread, pickles)
In a small bowl, stir feta and yogurt until combined. Season with salt. Allow to sit for 10-15 minutes to allow flavors to marinate
In a cast iron pan (or any skillet), heat ghee or better over medium heat. Once hot, crack eggs two at a time into the pan. Cook until the whites are set and no longer translucent, approximately 3-4 minutes.
To serve, portion feta yogurt into two bowls and spread in an even layer. Once cooked, place two fried eggs into each bowl. Once the eggs are cooked, add arugula to the pan with the leftover ghee/butter and turn off the heat. Cook for approximately 1 minute, until the arugula is slightly wilted. Sprinkle lemon juice over arugula and season with salt. Portion wilted arugula into bowls and top with sliced cucumbers. Top eggs with hot sauce of choice and whatever toppings you desire. Serve ideally with toasted bread for dipping. EAT.