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Turkish Baked Eggs

Turkish Baked Eggs with Spinach, Feta, and Urfa Chile–Yogurt Sauce

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Recipe Details


Chef Shanna recreates a brunch favorite from a Mediterranean restaurant in her Michigan hometown. Eggs nestle in a bed of sautéed spinach and bake with a generous hunk of feta until the yolks are set and the cheese is warmed through. It’s served over a slick of garlic- and Urfa chile–laced yogurt, then topped with toasted pine nuts and dill.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 800
  • Protein 39g
  • Total Carb 63g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leek
  • feta cheese
    7 ounces
    feta cheese
  • garlic
    1 clove
  • pita breads
    pita breads
  • baby spinach
    9 ounces
    baby spinach
  • Persian cucumbers
    Persian cucumbers
  • dill
    1/8 ounce
  • lemon
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • pine nuts
    1 tablespoon
    pine nuts
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • Urfa chile
    1 teaspoon
    Urfa chile

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 12" large pan
  • baking sheet
  • 8" small ovenproof pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. If leek arrived with dark green tops, trim and discard them. Halve lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Halve feta block. Mince garlic. Stack pitas and cut into 4 equal wedges; add to a baking sheet and toss with 1 tablespoon olive oil and ¼ teaspoon salt. Arrange in a single layer.

  2. Sauté spinach and leek

    Sauté spinach and leek

    Remove leek from water and pat dry with paper towel. Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add leek and sauté, stirring, until beginning to soften, 4-5 minutes. Pat spinach dry with paper towel, add to pan, working in batches as needed; cook, stirring to wilt, 2-3 minutes. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat.

  3. Bake eggs and pita chips

    Bake eggs and pita chips

    Once cool, wrap spinach and leek in paper towel; squeeze to remove excess liquid, then transfer to a small ovenproof pan, off heat. Reserve large pan for Step 5. Create 2 small, evenly spaced pockets in spinach. Crack 1 egg into each pocket, nestling into spinach, and season with a pinch of salt and pepper. Add feta, alongside eggs. Bake pita and eggs until pita chips are golden and egg whites are just set, 8-10 minutes.

  4. Make cucumber-tomato salad

    Make cucumber-tomato salad

    While eggs and pita bake, halve cucumbers lengthwise, then cut crosswise on a diagonal into ¼-inch slices. Roughly chop dill leaves, discarding stems. Halve lemon; cut 1 half into wedges for serving. In a medium bowl, whisk together 1 squeeze lemon juice, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired. Add whole grape tomatoes, cucumber, and half of dill; toss to combine.

  5. Toast pine nuts and make yogurt sauce

    Toast pine nuts and make yogurt sauce

    Wipe pan from spinach clean, add pine nuts, and return to medium-high heat. Toast, stirring, until golden and fragrant, 2-4 minutes. Remove pan from heat. In a small bowl, whisk together yogurt, Urfa chile (skip or use half for less heat), garlic, ¼ teaspoon salt, and pepper as desired to combine.

  6. Plate Turkish baked eggs

    Plate Turkish baked eggs

    Spread Urfa chile–yogurt sauce over half of serving plates, then top with Turkish baked eggs and feta. Serve with pita chips, cucumber-tomato salad, and lemon wedges for squeezing over. Garnish with pine nuts and remaining dill. Mix up a refreshing cocktail (flip the recipe card for our chef recommendation) and dig in!

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