I’m one of those people who absolutely needs to eat breakfast every morning, but with a full-time job, a baby and a hectic schedule, I don’t always have the time to make myself something healthy and delicious. Some days, I just need something a little more special than a bowl of cereal. The tangy yogurt sauce mixed with the runny eggs and smoked paprika is oddly satisfying. The combination my sound strange, but I promise, you don’t want to skip this one!
¼ cup Greek Yogurt
1 T fresh lemon juice (about ½ a lemon)
Salt and pepper
2 T Olive Oil
¼ tsp smoked Paprika
A few small basil leaves and chopped chives (don’t leave these out, they brighten the flavors of the dish)
Toasted sourdough for serving
Mix the yogurt and lemon juice in a small bowl and season to taste with salt and pepper. Divide the yogurt sauce between two plates.
Heat the olive oil in a large non-stick skillet over medium heat until it moves easily around the pan. Carefully crack the eggs into the hot oil, mind the hot oil splatters! Sprinkle the eggs with the smoked paprika and season with salt and pepper. Cover the eggs with a lid and cook for about two minutes. They will set quickly so keep an eye on them. You want the whites set but the yolks still runny.
Place the eggs on top of the yogurt sauce, two for each plate. Garnish with basil and chives and serve with the toasted sourdough! Now dig in and forget its only Tuesday morning….