Turkish Eggs & Spiced Pita

• Eggs(8)
• Greek yogurt(400 g)
• Garlic(2 cloves)
• Lemon(1)
• Fresh dill(2 tbsp)
• Fresh mint(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Butter(60 g)
• Olive oil(1 tbsp)
• Paprika(2 tsp)
• Chili flakes(1 tsp)
• Cumin(½ tsp)
• Pita(4)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Finely grate {Garlic}, chop {Fresh dill}, chop {Fresh mint}, and chop {Fresh parsley}. Zest and juice half of {Lemon}; cut the remaining half into wedges.

   ~10 min

2. 2

   In a bowl, stir together {Greek yogurt}, half the {Garlic}, the lemon zest, {Fresh dill}, {Fresh mint}, half the {Salt}, and a squeeze of lemon juice. Spread onto a serving platter or divide between shallow bowls.

3. 3

   Warm {Olive oil} in a nonstick skillet over medium heat. Crack in {Eggs}, season with the remaining {Salt} and {Black pepper}, and cook gently until the whites are set but the yolks are still soft, about 4 minutes.

   ~4 min

4. 4

   At the same time, toast {Pita Bread} in a dry pan or under the grill until warm and lightly golden, about 3 minutes.

   ~3 min

5. 5

   Melt {Butter} in a small pan with the remaining {Garlic}, {Paprika}, {Chili flakes}, and {Cumin}. Let it foam and turn orange-red for 1 minute, then take off the heat.

   ~1 min

6. 6

   Lift the cooked {Eggs} onto the yogurt, spoon over the spiced butter, and finish with {Fresh parsley} and lemon wedges. Serve with the warm {Pita Bread} alongside.

   ~7 min