Turkish Eggs

Serves two.

Turkish Eggs are traditionally poached. I prefer them fried.

Ingredients

• 1 palm-worth dill (fresh preferred)
• 1 palm-worth mint (fresh preferred)
• 3/4 cup plain Greek yogurt
• 3 eggs
• 2 tbsp butter
• garlic powder
• black pepper
• red pepper flakes
• smoked paprika
• salt
• buttered toast (to taste)

Instructions

1. Chop, and combine, dill and mint with yogurt and a pinch of salt. Mix well, and let warm towards room temperature.
2. Combine, in medium heat pan, butter, garlic, red pepper flakes, smoked paprika, salt, and black pepper. Warm, but do not burn.
3. Fry eggs (keep yolks runny) in seasoned butter mix in pan.
4. Serve eggs, with excess butter poured over, in bowls. Top with yogurt mix while eating (to keep the eggs as warm as possible). Serve with toast.

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