Defne Koryürek created this recipe, a.k.a. Eggs alla Kortun, when she and her husband, Vasif Kortun, were living in New York City in the '90s. He loved the combination of toasted bread, poached eggs, sizzling feta and olives, so she decided to name the dish after him. When they returned to Istanbul, Koryürek opened a café, Refika; this was one of the first things she put on the menu. She says, "To our delight, it sold like crazy!" More Brunch Recipes
Eggs can be difficult to pair with wine, but feta, olives and bread make this dish much more wine-friendly. Pair it with a fruity Mediterranean rosé (a good wine for eggs in general), such as one from Italy or Greece.