A delightful twist on the classic Turkish eggs, this recipe combines aromatic spices and creamy yogurt for a flavorful breakfast or brunch.
Heat a drizzle of olive oil in a frying pan over medium heat.
Ensure the pan is evenly coated with oil to prevent sticking.
Add the chopped onion, minced garlic, and cumin seeds to the pan. Sauté until the onion is translucent.
Stir frequently to avoid burning the garlic.
Slice the chili and add it to the pan. Cook until softened.
Adjust the amount of chili to suit your spice preference.
Create small wells in the mixture and crack an egg into each well. Cover and cook until the egg whites are set.
Covering the pan helps cook the eggs evenly.
In a bowl, mix the yogurt with paprika, salt, and black pepper.
Use room temperature yogurt for a smoother sauce.
Serve the eggs and vegetable mixture on a plate, topped with the yogurt sauce and garnished with parsley.
Serve with crusty bread to soak up the sauce.
