Turkish Fried Eggs in Herbed Yogurt.
Eggs all cozy in a garlic herbed yogurt, topped with a spicy coconut butter and sitting on a piece of fresh, hot, naan.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mediterranean, turkish
Servings: 4 Servings
Calories: 815kcal
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
In a small saucepan, melt together the butter, coconut oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.
Calories: 815kcal | Carbohydrates: 68g | Protein: 27g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 205mg | Sodium: 661mg | Potassium: 241mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1865IU | Vitamin C: 18.8mg | Calcium: 274mg | Iron: 2.7mg