“Mediterranean Delight: Savory Turkish Brunch Platter for the Entire Family”

Allergens

None (except for dairy in feta cheese)

Ingredients

• 2 cups Greek yogurt
• 4 tablespoons extra virgin olive oil
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 8 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 cup crumbled feta cheese
• 2 cups fresh baby spinach
• 1/2 cup pomegranate seeds
• 1/4 cup chopped parsley
• 1/4 cup chopped mint leaves

Instructions

1. Preheat the oven to 350°F (180°C). In a large bowl, combine Greek yogurt, cucumber, red onion, cherry tomatoes, and half of the feta cheese. Mix well and set aside. In another bowl, whisk together eggs, salt, black pepper, ground cumin, and half of the parsley. Grease a 9 inch round baking dish and pour in the egg mixture. Bake for 20 25 minutes or until set. Remove from oven and let it cool. In a large skillet, heat olive oil over medium heat. Sauté spinach leaves until just wilted, about 2 3 minutes. Season with salt and pepper. Slice the cooked egg dish into wedges. Arrange the yogurt mixture, egg wedges, sautéed spinach, and remaining feta cheese on a large platter. Top with pomegranate seeds, chopped mint leaves, and the remaining parsley for garnish.

Chef’s Insight

This dish combines both the rich flavors of Mediterranean cuisine and the warmth of Turkish hospitality, perfect for a leisurely brunch with friends and family.

Notes

This recipe can be easily adapted for various dietary preferences by using suitable substitutions.