Eggs with Feta Cheese
(Beyaz Peynirli Yumurta)
1 tsp butter
1/2 cup feta cheese* (white cheese), crumbled
1/4 cup parsley, chopped
1 pinch oregano
1 pinch crushed pepper
Melt the butter in a small skillet. Place the feta cheese and parsley mixture in it. Make a hole at the center and break the egg in it. Cook on medium-low heat with the lid. Check the egg often, don't overcook the yolk.
Sprinkle oregano, crushed pepper, salt and pepper over it. Serve for breakfast with fresh Turkish bread. If you like, you can also have it as a light lunch; serve with Mixed Green Salad with Yogurt Dressing on the side.
* Always keep Feta Cheese in a container with spring water to absorb the salt.