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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
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About This Recipe
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This recipe draws inspiration from the Turkish dish, Cilbir (Turkish Eggs), with a twist. By incorporating feta and cottage cheese into the yogurt and pairing it with fried cherry tomatoes, peppers, and chickpeas, it offers a unique blend of flavors and textures. Plus, with 38g of protein and nearly 10g of fiber per serving, it’s not only delicious but also nourishing and satisfying.
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 chili powder
- 60g feta, crumbled
- 200g cottage cheese
- 150g Greek yogurt
- 1 garlic clove, crushed
- Topping: chopped chives and/or basil, extra crumbled feta
- Oil, salt
Instructions
- Heat 1-2 tbsp of oil in a frying pan over medium heat. Once hot, add cherry tomatoes, red pepper, and a pinch of salt. Cook until softened.
- In a saucepan with boiling water, gently add the eggs and simmer for 6.5 minutes. Transfer them to a bowl of cold water, peel, and slice in half.
- In a small bowl, combine feta, cottage cheese, Greek yogurt, and crushed garlic.
- Add garlic powder, smoked paprika, chili powder, and chickpeas to the mixture. Stir until chickpeas are heated through.
- Spoon the feta yogurt onto a plate, top with chickpeas, then add the halved boiled eggs. Garnish with feta and herbs.
Servings: 2
Nutritional Information (per serving)
- Calories:
- Carbohydrates:
- Protein:
- Fat:
- Fiber:
