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Author Notes: 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
- 2 eggs
- 1/4 cup natural, full fat yoghurt
- 1/2 small garlic glove, crushed
- 1 teaspoon lemon zest (finely grated)
- 1 big pinch of salt (to taste)
- 1/2 teaspoon sweet paprika
- 1 tablespoon butter
- few baby mint leaves (optional)
- 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).
- This recipe was entered in the contest for Your Best Middle Eastern Recipe