This herbililicous recipe featuring Spring Creek quail eggs fried in spicy red pepper-infused olive oil just might become a new family favourite… just make sure to serve it with some crusty, toasted bread for dipping!
In a food processor, combine feta, greek yogurt, lemon zest, sumac and salt. Process until light and fluffy, scraping down the sides if needed (can be stored in the fridge for up to 3 days).
Place about 2 Tbsp of whipped feta in each serving bowl as the base for the dish.
Mix arugula, herbs, cucumber, radish, lemon juice, olive oil, salt and pepper together in a mixing bowl. To serve, place salad on one side of the serving bowl, on top of the whipped feta.
In a pan, warm olive oil with paprika and red chilli flakes over low heat.
Cook for 3 minutes and place in a heat-proof bowl, leaving 1 Tbsp in the pan to cook the eggs.
Over medium heat, cook eggs sunny side up for 2 to 3 minutes.
Place in the serving bowl beside the greens.
Serve immediately and enjoy!