Turkish Fried Eggs In Herbed Yogurt

You knew this had to be coming, right?!?

The eggs I mean? You guys know how much I love an egg with my meal, right? Breakfast, lunch, dinner, snack… whatever, I love eggs. I think fried are probably my favorite, BUT I’m really loving soft-boiled and poached at the moment as well. I especially love eggs with carby things like toast, pasta, rice and obviously Naan. Naan is always a favorite of mine, but I am guessing, if you’ve been reading for a while, that you knew that too.

Geeze, am I predictable or what?? Oh well, it’s good food, so predictable or not I am happy!

Turkish Fried Eggs In Herbed Yogurt

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4

INGREDIENTS

1 cup plain greek yogurt
1 tablespoon fresh dill chopped
1 tablespoon fresh parsley chopped
2 cloves garlic minced or grated
salt + pepper to taste
4 eggs
4 pieces naan
zest from 1 lemon
1/4 cup sun-dried tomato pesto homemade or store-bought
1-2 cups fresh baby spinach
4 ounces goat cheese crumbled
toasted sesame seeds fresh dill, fresh mint and salt, for serving

SPICY BUTTER SAUCE

2 tablespoons butter
2 tablespoons coconut oil
1-2 teaspoon crushed red pepper flakes
1/2 teaspoon sweet paprika

INSTRUCTIONS

In a bowl, mix together the greek yogurt, dill, parsley, garlic and a pinch of salt + pepper. Stir until combined. Keep stored in the fridge until ready to use.
Heat a skillet with a little olive oil or butter over medium-high heat and fry the eggs to your liking.
Spread the yogurt sauce over a piece of warm/toasted naan. Swirl 1-2 tablespoons of the sun-dried tomato pesto into the yogurt. Next add 1-2 eggs per piece of naan. Sprinkle each piece with lemon zest and fresh spinach. Drizzle the spicy butter sauce (recipe below) over the eggs. Garnish with fresh herbs, sesame seeds and some crumbled goat cheese. EAT!

SPICY BUTTER SAUCE