Eggs Cooked with Yogurt

1 cup thick, strained yogurt
1 teaspoon ground {cumin}
1/2 teaspoon salt
1/2 teaspoon freshly ground {black pepper}
4  extra-large eggs
6 tablespoons unsalted butter
1 teaspoon paprika
Beat together the yogurt with the cumin and salt and pepper. Fry the eggs in half the butter until the yolks are just set.

Meanwhile, in a separate pan, melt the remaining butter and swirl in the paprika. Transfer 2 eggs per person to hot plates, spoon the yogurt over, followed by the paprika-stained butter. Eat immediately with hot bread to dip in the juices.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 5-10 min

Servings: 2

Recipe By: Sarah Woodward

From:  The Ottoman Kitchen
Used with permission of Interlink Publishing