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
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Ingredients
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2
eggs
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1/4 cup
natural, full fat yoghurt
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1/2
small garlic glove, crushed
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1 teaspoon
lemon zest (finely grated)
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1
big pinch of salt (to taste)
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1/2 teaspoon
sweet paprika
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1 tablespoon
butter
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few
baby mint leaves (optional)
Directions
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Melt butter over gentle heat until foamy, stir in paprika and turn off heat.
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Make yoghurt sauce by combining yoghurt with salt, garlic and lemon zest.
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Gently fry 2 eggs in a splash of olive oil, until done to your liking. I like my yolks slightly runny.
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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).
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