Turkish eggs on flatbread

Ingredients

• Store-bought or homemade flatbread dough
• Olive oil
• 1/2 cup Greek yogurt
• 1/4 cup crumbled feta
• Zest of 1/2 lemon
• 1 clove garlic, minced
• 2 eggs
• 2 tablespoons unsalted butter
• 1/4 teaspoon Aleppo pepper
• 1/4 teaspoon smoked paprika
• Pinch of cumin
• 1/4 cup pickled red onions
• Fresh herbs (parsley, dill, mint)
• Lemon wedge

Instructions

1. 1

   Combine yogurt: In a small blender, combine yogurt, feta, lemon zest, and minced garlic. Blend until smooth and set aside.

2. 2

   Add oil to a preheated pan over medium heat. Place your flatbread dough in the pan. Flip once golden and puffed on one side. Cook until both sides are browned and cooked through. Transfer to a wire rack.

3. 3

   Add eggs to an egg poacher and cook for 5–7 minutes until whites are set and yolks are still runny. Set aside.

4. 4

   Melt butter: In a small pan, melt butter. Stir in Aleppo pepper, smoked paprika, and cumin. Let it simmer for a minute, then remove from heat.

5. 5

   Place the flatbread on a serving plate. Spread the yogurt sauce on top, then gently place the poached eggs.

6. 6

   Drizzle with spiced butter, then top with pickled red onions, chopped fresh herbs, and a squeeze of lemon.

7. 7

   Cut into the egg yolk and enjoy immediately.