Turkish Fried Eggs in Herbed Yogurt Sauce

Dave made this recipe for breakfast over the weekend and it was absolutely delicious. I loved how bright and colorful the flat bread turned out with all of the different ingredients. This was also a pretty light breakfast.

Recipe from Half Baked Harvest

-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 sliced sundried tomatoes 
-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

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. At the same time make the sauce by combining all of the ingredients in a small saucepan and warming until the butter has melted.

Spread the yogurt sauce over a piece of warm/toasted naan. Top with the yogurt, 1-2 eggs per piece of naan, then sprinkle with lemon zest, fresh spinach and sun dried-tomato. Drizzle the spicy butter sauce over the eggs. Garnish with fresh herbs and some crumbled goat cheese. 

This recipe was heavenly, it seemed pretty easy to make and resulted in a really tasty breakfast. All of the ingredients complement each other nicely while still standing out individually.


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