Turkish Eggs

In my continuing Breakfast Series, I give you Turkish Eggs. This is an incredibly easy, very quick, yet absolutely delicious breakfast.

2 eggs
3 tbsp thick yogurt (I used full 5 oz cup of Greek yogurt)
Pepper
Paprika
Red chili flakes
Olive oil
1 tbsp butter
1 tsp crushed green chili (I used a jalapeno)
Parsley
Fresh garlic paste (garlic powder would be fine)
Green onion (optional)
Slice of bread or crackers

Start off my mixing the yogurt with the garlic, paprika and pepper. Spread it out on a plate so it comes to room temperature while you prepare the rest.

Mix the olive oil with the green chili and parsley.

Heat up the butter and mix in the paprika and red pepper flakes. Don’t cook until the butter turns brown. Pull it off the heat once everything is blended.

Half fry the eggs. Fried them on one side over a medium heat, cover them the entire time. Take them off the heat once the eggs are slightly opaque.

Drizzle the chili sauce and the red pepper sauce onto the yogurt. Place the eggs on top. Drizzle on more of the chili sauce and the red pepper sauce.

I topped mine with some green onion, parsley and served it with a slice of toasted Italian bread.