Turkish Zaatar-Crusted Poached Eggs with Whipped Feta, Roasted Beet & Walnut Salad
Prep 25 min · Cook 20 min · Serves 4 · medium
A vibrant Turkish-inspired breakfast featuring delicately poached eggs with a crispy zaatar crust, served alongside creamy whipped feta, earthy roasted beets, toasted walnuts, and pomegranate seeds. Drizzled with herb-infused olive oil and served with warm flatbread.
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
- 1.5 cups Roasted beets (pre-cooked), cubed, or roast fresh beets
- 3 cups Fresh arugula, loosely packed
- 0.5 cup Toasted walnuts, roughly chopped
- 0.25 cup Pomegranate seeds, for garnish
- 0.25 medium Red onion, thinly sliced
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
