Fried eggs in Garlicky Yoghurt with Feta Cheese is now the only way I want to eat eggs. It is so simple yet delicious and I do urge you try it even if it does sound like a strange combination.
I love the play of the cold of the yoghurt with the heat of the fried eggs, the warmth of the paprika and the saltiness of the feta cheese. Add to that the chewy texture of a slice of sourdough and you have a delicious breakfast or light lunch and dinner.
I saw a beautiful image on Pinterest and that brought me to Viktoria’s recipe. Viktoria grew up in Bulgaria where the dish is pretty much a staple and it is quite similar to the Turkish dish Çılbır, that dates back as far as the 15th century with records showing it was eaten by the Ottoman sultans. The eggs are usually poached but I loved Viktoria’s version where she fries the eggs. The crispy edge of a fried egg is the best part isn’t it?
I have seen a few recipes where the yoghurt is mixed with herbs like dill or parsley which is a good alternative if you do not want to add raw garlic to the yoghurt. I also used a smoked paprika rather than sweet paprika and if you want just a little bit more heat, add a pinch of dried chili flakes to the melted butter. I love the addition of the feta cheese and think it is a must add rather than optional. Enjoy!
I had a bottle of Baleia Extra Virgin Olive Oil to give away in conjunction with the recipe for Olive Oil Pound Cake and the lucky recipient is Annelize de Bruyn. Congrats Annelize! Your bottle of olive oil is making its way to you shortly.
I love cooking and baking with yoghurt and you can find more Yoghurt recipe inspiration here
- 1½ cups full fat plain yoghurt
- 2 garlic cloves, smashed
- salt to season
- 4 eggs
- 2 tbsp Baleia Extra Virgin Olive Oil
- 2 tbps butter
- 1 tsp smoked paprika
- feta cheese to serve
- Mix the yoghurt and garlic, season with some salt and set aside in the fridge until required
- Heat the oil and fry the eggs until fried to your preference
- Divide the yoghurt between two plates and place two eggs on top of each plate
- In the same pan you fried the eggs, melt the butter, add the paprika and stir for a few seconds, being careful not to burn it
- Drizzle the butter over the eggs and yoghurt
- Crumble some good quality feta cheese on top, and serve with toasted slices of sourdough bread
** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.