Middle Eastern · Breakfast
Fried Eggs with Spiced Yogurt Sauce
Two eggs fried in olive oil with crisp lace edges and runny yolks, served over warm garlic yogurt sauce and finished with sizzling chili-flecked butter, sumac and fresh dill. A Middle Eastern breakfast staple built on tangy yogurt, punchy spiced butter and toasted bread for scooping.
$3
7 minsPrep
7 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
506Calories
23.8gProtein
39.3gFat
20.1gCarbs
5.2gSugar
1.9gFiber
715mgSodium
475mgChol
15.5gSat Fat
421mgPotassium
233mgCalcium
2.9mgIron
1.5mcgVitamin B12
3mgVitamin C
vegetarian
low-carb
herb-salt
hidden-gems
breakfast
vegetarian
Instructions
1
Prep
Mince the garlic clove. Stir it with a pinch of salt into the Greek yogurt and spread over a serving plate.
2
Heat
Warm the butter in a small skillet over medium-low heat until foaming, then add paprika and chili flakes and cook 30 seconds until fragrant and red-tinged.
3
Fry
Pour olive oil into a nonstick pan over medium-high heat, crack in the eggs, and fry 2–3 minutes until whites are set with lacy edges and yolks jammy.
4
Plate
Slide eggs onto the yogurt, spoon hot paprika-chili butter over them, then scatter sumac and dill on top. Serve with toasted sourdough.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2/3 cup160g Greek yogurt
- 22 small garlic clove
- 2 tbsp28g butter
- 1 tsp1 tsp paprika
- pinch of chili flakes
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp sumac
- 2 tsp2 tsp fresh dill
- pinch of salt
- 2 slice60g sourdough bread
