This dish is super easy, and it's pure bliss. Each time I make it I feel like I'm in a fancy-pants cafe, except that I'm still in my pyjamas and my hair looks like a bird's nest. —Eat This My Friend | Jade O'Donahoo
natural, full fat yoghurt
small garlic glove, crushed
lemon zest (finely grated)
big pinch of salt (to taste)
baby mint leaves (optional)
In This Recipe
Melt butter over gentle heat until foamy, stir in paprika and turn off heat.
Make yoghurt sauce by combining yoghurt with salt, garlic and lemon zest.
Gently fry 2 eggs in a splash of olive oil, until done to your liking. I like my yolks slightly runny.
Warm your pita briefly in a pan, dollop yoghurt sauce in the centre of the pita and smooth with the back of the spoon. Lay the 2 eggs over the sauce and drizzle on paprika butter. Sprinkle on some little mint leaves (if using).