Turkish Eggs with Chile Butter and Whipped Feta 

Turkish Eggs with Chile Butter and Whipped Feta is a vibrant and flavorful dish that elevates the humble egg to a whole new level. Inspired by the traditional Turkish dish çılbır, this version adds a spicy twist with chile-infused butter and a creamy whipped feta topping. The combination of perfectly fried eggs, garlicky greens, and the rich, tangy whipped feta creates a satisfying meal that can be enjoyed for breakfast, brunch, or even dinner. It's a delightful fusion of textures and flavors that will leave you craving more. 

Ingredients

For the Chile Butter:

• 4 tablespoons salted butter
  
  

• 1 teaspoon crushed red pepper flakes
  
  

• ½ teaspoon smoked paprika
  
  

• 1 tablespoon raw sesame seeds
  
  

For the Eggs:

• 4 tablespoons extra virgin olive oil
  
  

• 3 cloves garlic, smashed
  
  

• ½ teaspoon crushed red pepper flakes
  
  

• Zest and juice from 1 lemon
  
  

• 1 (28-ounce) can crushed fire-roasted tomatoes
  
  

• Kosher salt, to taste
  
  

• 2 cups baby spinach
  
  

• 4–6 large eggs
  
  

• 1 cup tender herbs (such as cilantro, parsley, basil, and dill)
  
  

• 4 ounces feta cheese, crumbled
  
  

• Sliced crusty bread, for serving

Directions

1. Prepare the Chile Butter:
   
   

   • In a large skillet, melt the butter over medium heat.
     
     

   • Add the crushed red pepper flakes, smoked paprika, and sesame seeds.
     
     

   • Cook for 3–5 minutes until the butter is browned and aromatic.
     
     

   • Remove from heat and set aside.
     
     

2. Cook the Eggs:
   
   

   • In the same skillet, heat the olive oil over medium heat.
     
     

   • Add the smashed garlic and cook for 3–5 minutes until fragrant and golden brown.
     
     

   • Stir in the crushed red pepper flakes and lemon zest, cooking for an additional minute.
     
     

   • Pour in the crushed tomatoes and season with salt.
     
     

   • Stir in the baby spinach and simmer uncovered for 10–12 minutes until the sauce thickens.
     
     

   • Using the back of a spoon, create 4–6 wells in the sauce and crack an egg into each well.
     
     

   • Cover and cook until the eggs are set to your liking, approximately 2–3 minutes for runny yolks.
     
     

3. Assemble the Dish:
   
   

   • Crumble the feta cheese over the eggs.
     
     

   • Top with the mixed herbs and drizzle the prepared chile butter over the eggs.
     
     

   • Serve immediately with slices of toasted crusty bread for dipping
     
     

Nutritional Information (per serving)

• Calories: 449 kcal
  
  

• Carbohydrates: 14g
  
  

• Protein: 21g
  
  

• Fat: 34g
  
  

• Saturated Fat: 16g
  
  

• Cholesterol: 186mg
  
  

• Sodium: 1,200mg
  
  

• Fiber: 3g
  
  

• Sugar: 7g