23/06/2026
Spice up your breakfast with this Chilli Peanut Butter Turkish Eggs recipe by our friend Olivia Moore | NZ food photographer + recipe creator! 🌶️🥚
Serves 2-3
Ingredients:
3-4 eggs
150g feta
1/2 cup greek yoghurt
¼ tsp salt
1 cup cherry tomatoes, quartered
1 Tbsp peanut oil
Fresh sliced red chilli, to garnish
Fresh mint and dill, to garnish
Chilli flakes, to garnish
Peanut Chilli Sauce:
1/4 cup Pic’s Chilli Peanut Butter
Juice of 1/2 small lemon
1 Tbsp peanut oil
1 tsp smoked paprika
Method:
1. Bring a large saucepan of water to the boil. Gently add the eggs, and boil for 7 minutes for jammy yolks, or 2 minutes longer for hard-boiled.
2. Immediately transfer the eggs to iced water to stop the cooking process, and peel when cool enough to handle. Set aside.
3. Put the feta, Greek yoghurt and salt in a blender or food processor. Blend until smooth.
4. In a small bowl, whisk together the Pic’s Chilli Peanut Butter, lemon juice, peanut oil and smoked paprika until a paste. Whisk in up to 1 Tbsp hot water to thin.
5. Spread the feta whip in the bottom of a shallow bowl. Top with the boiled eggs, and spoon over the peanut chilli sauce. Drizzle over the peanut oil, and garnish with fresh chilli, herbs, chilli flakes and a good seasoning of salt and pepper.
6. Enjoy, with bread on the side.