Turkish Eggs with Kefir Whipped Feta 🍳🌶️ Ad for Creamy Activia Kefir whipped feta topped with runny poached eggs, golden cumin chickpeas and warm harissa chilli oil. Creamy, crunchy, spicy and one of my favourite savoury breakfasts. Protein: 39 g | Fibre: 11 g | Plant points: 9 INGREDIENTS (serves 2) Kefir whipped feta • 150 g / 5.3 oz full fat feta, crumbled • 50 ml / 1.7 fl oz / 3 tbsp Activia Kefir Natural • 1 tsp extra virgin olive oil • 1/2 small garlic clove, finely grated • 1 tsp fresh lemon juice • Plenty of black pepper Cumin chickpeas • 1 x 400 g / 14 oz tin chickpeas, drained and thoroughly dried • 1 tsp extra virgin olive oil • 1/2 tsp ground cumin • 1 tsp fresh lemon juice • 2 tbsp finely chopped parsley • Plenty of black pepper Harissa chilli oil • 2 tbsp extra virgin olive oil • 2 tsp harissa paste • 1/2 tsp Aleppo pepper or chilli flakes, optional To finish • 4 large eggs • 2 wholemeal flatbreads • Extra parsley or dill • Chilli flakes, optional • Lemon wedges, optional METHOD Heat 1 tsp olive oil in a frying pan over medium high heat. Add chickpeas and cook for 4 to 5 minutes, then add cumin and cook another 3 to 4 minutes until golden. Stir through lemon juice, parsley and black pepper. Blend feta, Kefir, olive oil, garlic, lemon juice and black pepper until smooth, thick and creamy. Poach eggs in gently simmering water for 3 to 3 1/2 minutes until the whites are set and yolks runny. Drain well. Warm olive oil and harissa over low heat for 30 to 40 seconds until fragrant. Stir through Aleppo pepper if using. Toast the flatbreads until warm and lightly crisp. Spread whipped feta between two bowls, top with chickpeas and two poached eggs each, then spoon over the harissa chilli oil. Finish with herbs and serve with toasted flatbread. #turkisheggs #highproteinbreakfast #kefirrecipes #guthealthyrecipes #savourybreakfast — @theimperfectnutritionistのTikTok