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Turkish · Breakfast
Turkish Breakfast Plate with Kataifi Eggs
A generous breakfast plate of thick yogurt with jam, juicy tomatoes, cucumber and olives, crowned with soft-boiled eggs wrapped in crisp shredded pastry and fried feta cubes. Plenty of pieces, but each is simple.
- YieldServes 4
- Hands-on50 min
- Total1 h 8 min
- Difficulty
Ingredients
Fried eggs
- 4eggs, large, for soft-boiling
- 3eggs, lightly beaten, for coating
- 6 tbspall-purpose flour
- 1 tbspwhole milk
- 1 pinchkosher salt
- 225 gkataifi pastry, shredded phyllo-style pastry, thawed
Fried feta
- 115 gfeta cheese, cut into 2.5 cm cubes
- ½ cuppanko bread crumbs
Plate
- 1 cupplain whole-milk Greek yogurt
- ½ cuprose petal jam
- 2ripe tomatoes, peeled, sliced or cut in wedges
- 3 tbspextra-virgin olive oil
- 1Persian cucumber, very thinly sliced
- ½ cupcured black olives, pitted
- to tastekosher salt
For frying
- 950 mlcanola oil, about 4 cups
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