Turkish Eggs with Herbed Yogurt & Chili Butter
IngredientsServes Serves 4
¾ cup (175 ml) full-fat Greek yogurt
1 small garlic clove, minced or grated
2 tsp (10 ml) finely chopped dill
2 tsp (10 ml) finely chopped flat-leaf parsley leaves
sea salt and freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil, divided
4 large eggs
2 tbsp (30 ml) salted butter
½ tsp to 1 tsp (2.5 to 5 ml) Aleppo or crushed red pepper flakes, or to taste
½ tsp (2.5 ml) paprika, or to taste
¼ cup (60 ml) crumbled Macedonian feta
1 cup (250 ml) baby arugula
thick sliced sourdough, toasted and buttered, to serve
lemon wedges, to serve (optional)
- To make herbed yogurt, in a small bowl, combine yogurt, garlic, dill and parsley. Whisk until smooth and season with salt and pepper to taste. Divide between 4 shallow bowls and smooth out with back of a spoon to create an even base. Set aside at room temperature.
- In a large skillet, heat 2 tbsp (30 ml) oil over medium-high heat. When oil is hot and just begins to shimmer, crack eggs into skillet. Cook sunny-side up to desired doneness and season with salt and pepper. Transfer eggs to prepared bowls on top of yogurt.
- Meanwhile, make chili butter. In a small saucepan over medium heat, melt butter and cook until lightly golden brown and fragrant. Add remaining 1 tbsp (15 ml) oil, increase heat to medium-high and allow mixture to sizzle, about 1 minute. Add pepper flakes and paprika and cook for 1 to 2 more minutes, swirling pan.
- To serve, sprinkle eggs with feta and top with arugula. Spoon hot chili butter over top, and season with salt and pepper, to taste. Serve immediately with toasted sourdough and a lemon wedge, if desired.