Turkish Zaatar-Crusted Poached Eggs with Whipped Feta, Roasted Beet & Walnut Salad

Ingredients

• 8 whole large eggs, room temperature for poaching
• 1 cup crumbled feta cheese, about 6 oz
• 3 tbsp Greek yogurt, full-fat, for whipping
• 2 tbsp fresh lemon juice, for whipped feta
• 3 tbsp zaatar spice blend, store-bought or homemade
• 2 tbsp panko breadcrumbs, whole wheat preferred
• 5 tbsp extra virgin olive oil, divided for cooking & drizzling
• 1 1/2 cups roasted beets (pre-cooked), cubed, or roast fresh beets
• 3 cups fresh arugula, loosely packed
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup pomegranate seeds, for garnish
• 1/4 medium red onion, thinly sliced
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 4 pieces whole wheat pita or flatbread, warm before serving
• 1 tbsp white vinegar, for poaching water
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp black pepper, freshly ground

Instructions

1. 1

   Whip feta cheese with Greek yogurt and fresh lemon juice until smooth and creamy. Season with salt and pepper. Divide into 4 serving bowls and set aside.

2. 2

   In a shallow bowl, combine zaatar spice blend with panko breadcrumbs. Set aside.