This is a riff on a Turkish dish, and is a surprisingly delicious, high-protein combo! Make it with your favorite type of egg (the original recipe calls for poached, but it also works well with soft boiled or sunny side up eggs) and mop up the sauce with your favorite bread. Adapted from the New York Times.

Ingredients

• 1 c Greek Yogurt (full fat is ideal)
• 1 garlic clove, crushed
• 3 T butter
• 1 T Aleppo pepper (or 1 t red-pepper flakes, to taste)
• 4 large eggs, cooked in whatever style you like, as long as the yolk is runny
• Salt and pepper
• A small handfull of chopped fresh dill or parsley leaves
• Toasted crusty bread or flatbread, for serving
• (Optional: a sprinkling of dukkah)

Instructions

1. In a small bowl, stir together the yogurt and garlic.
2. Divide between two shallow bowls, using the back of a spoon to spread it out.
3. In a small saucepan or skillet, heat the butter over medium until foaming.
4. Add the Aleppo pepper and stir until fragrant, about 30 seconds. Then remove from heat.
5. Nestle cooked eggs on top of yogurt. Season with salt and pepper, drizzle with spiced butter, then sprinkle with herbs (and dukkah if using.)
6. Serve with bread.