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Feta Tomato Eggs
This recipe is inspired the Turkish dish, Cilbir (aka Turkish Eggs)! I’ve added a bit of feta and cottage cheese into the yoghurt then served it with some fried cherry tomatoes, peppers and chickpeas. There’s 38g of protein in one portion and just under 10g of fibre, so it’s the perfect recipe if you’re looking for something satiating and nutritious!
Jump to recipeThis recipe is inspired the Turkish dish, Cilbir (aka Turkish Eggs)! I’ve added a bit of feta and cottage cheese into the yoghurt then served it with some fried cherry tomatoes, peppers and chickpeas. There’s 38g of protein in one portion and just under 10g of fibre, so it’s the perfect recipe if you’re looking for something satiating and nutritious!
What ingredients do you need for this dish (includes possible substitutions)?
Eggs: I like them boiled here but you could poach or fry!
Cherry tomatoes: I usually find the smaller tomatoes are sweeter, but this recipe will still work with larger tomatoes, just chop them into bite size pieces.
Chickpeas: could be substituted with other white beans, e.g. cannellini or butter beans.
Spices: the spices can be played around with here! A bit of cumin or ground coriander would also be delicious.
Feta: feta and eggs are the perfect combination!
Cottage cheese: increases the protein in this dish! But if you want you could just use all greek yoghurt.
Garlic: can be omitted if you don’t fancy starting the day with garlic…
FAQ
What’s the best way to store this dish?
I would recommend eating this straight away if cooking the eggs, however elements of the dish can be made ahead of time. The feta yoghurt will keep well in the fridge for a couple of days, as will the chickpeas. Just reheat the chickpeas prior to serving and cook the eggs too!
If you’re looking for another high protein dish, be sure to try out these recipes:
Feta Tomato Eggs
This recipe is inspired the Turkish dish, Cilbir (aka Turkish Eggs)! I’ve added a bit of feta and cottage cheese into the yoghurt then served it with some fried cherry tomatoes, peppers and chickpeas. There’s 38g of protein in one portion and just under 10g of fibre, so it’s the perfect recipe if you’re looking for something satiating and nutritious!
Ingredients
- 2 eggs
- 200g cherry tomatoes, halved
- 100g red pepper, deseeded and thinly sliced
- 1 400g can chickpeas, drained (about 240g drained weight)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 60g feta, crumbled
- 200g cottage cheese
- 150g greek yoghurt
- 1 garlic clove, crushed
- Topping: chopped chives and/or basil, extra crumbled feta
- Oil, salt
Method
- In a frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the cherry tomatoes, red pepper and a good pinch of salt. Cook until softened.
- Meanwhile, prepare a saucepan full of boiling water. Once the water is boiling, gently add the eggs and simmer for 6.5 minutes (this will give a slightly jammy/runny yolk with the whites set). Once cooked, place in a bowl of cold water. Peel then slice in half.
- In a small bowl, add the feta, cottage cheese, greek yoghurt and garlic.
- Add the garlic powder, smoked paprika, chilli powder and chickpeas. Stir until the chickpeas are heated through.
- Spoon the feta yoghurt onto a plate, top with the chickpeas then add the halved boiled eggs. Top with feta and herbs. And that’s it!
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