6 eggs
1 cup plain yogurt
2 tablespoons butter
1 teaspoon sweet or hot paprika
1⁄4 teaspoon black pepper
1⁄4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup canned crushed tomatoes
1 teaspoon dried mint
Salt and pepper to taste
Hot sauce (optional)
Chopped parsley for garnish
1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes until translucent.
2. Stir in the crushed tomatoes, and mint and season with salt and pepper to taste. Let the sauce simmer for 5-10 minutes until slightly reduced. Set aside.
3. In a small pot, melt the butter over medium-low heat. Carefully break the eggs into the pan and fry until the egg whites are just set but the yolks are still runny. Season with salt and pepper.
4. To serve, place some of the tomato sauce into bowls. Top with 2-3 fried eggs per bowl.
5. In a small bowl, mix together the yogurt, paprika, black pepper and red pepper flakes. Drizzle the spiced yogurt over the top of each serving.
6. Garnish with chopped parsley. Serve immediately with crusty bread and hot sauce if desired.