Vegetarian Turkish Delight Breakfast: Aromatic & Mouthwatering

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 portions freshly baked Turkish bread (pide) 1 cup crumbled feta cheese 1/2 cup goat cheese, crumbled 4 large eggs 2 cups arugula, washed and dried 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, thinly sliced 1/2 cup red bell pepper, thinly sliced 1/4 cup Kalamata olives, pitted 1/4 cup sun
• dried tomatoes, chopped 1/4 cup walnuts, coarsely chopped 3 tbsp extra virgin olive oil 1 tsp sumac Salt and black pepper, to taste

Instructions

1. a. Preheat the oven to 375°F (190°C). b. Place the bread on a baking sheet and warm for 5 minutes in the preheated oven. c. In a small bowl, whisk together the eggs and crumbled feta cheese. Season with salt and pepper. d. Remove the bread from the oven and cut into serving pieces. Place each piece on a plate. e. Top each piece of bread with a generous spoonful of egg and feta mixture. f. Bake in the preheated oven for 15 minutes, or until the eggs are set. g. In a separate bowl, toss the arugula, cherry tomatoes, cucumber, red bell pepper, sun dried tomatoes, and Kalamata olives with olive oil and sumac. Season to taste with salt and black pepper. h. Arrange the dressed salad on top of the baked egg and cheese covered bread pieces. i. Garnish with walnuts and serve immediately.

Chef’s Insight

The combination of flavors and textures is what makes this dish so irresistible. Each bite offers something new and exciting for your taste buds.

Notes

For a vegetarian-friendly meal, this recipe uses crumbled feta cheese and goat cheese.