Turkish-Style Eggs

In a small bowl, combine Greek yogurt, dill, mint and lemon juice. Divide equally and spread onto 2 serving plates.

Heat a large nonstick skillet over medium-high heat. Add ½ tbsp (7 ml) of the butter and swirl until melted. Add the eggs and fry for 1 minute. Add 2 tbsp (30 ml) of water and immediately cover to steam; cook for about 1 to 2 minutes or until eggs are the desired doneness. Transfer two eggs to each plate on top of yogurt.

In a small skillet, melt remaining 1½ tbsp (22 ml) butter over medium-low heat. Add garlic, smoked paprika and chili flakes; cook, stirring, for about 30 seconds, until butter is golden and spices are fragrant. Spoon butter over eggs. Season with salt and pepper to taste. Garnish with dill and mint and serve with crusty bread, if desired.