I love this very popular recipe from Food52. Julia Turshen developed it! I am not adapting her recipe. I’m copying it to share.
Serves 1 but easily multiplies
1/4 cup plain yogurt (Greek or not, your choice)
1/2 lemon with a lot of juice in it!
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon roughly chopped leafy green herbs such as basil, dill, chervil, chives, thyme and or parsley
1. In a small bowl combine the yogurt and a big squeeze of juice from the lemon half and whisk together. Season to taste with salt and pepper and adjust the lemon to taste too. Scrape the mixture to a plate and spread and swoop it so the yogurt covers most of the plate.
2. In a nonstick skillet over medium high heat warm the olive oil. Crack the eggs into the pan and sprinkle with salt and pepper. Sprinkle a few drops of water (less than a teaspoon) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately cover with a lid.
3. Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a minute or two. Transfer the eggs to the prepared plate setting them on top of the yogurt, then pour the remaining olive oil from the pan over the top. Squeeze whatever juice remains in the lemon half and scatter the herbs over all.
Eggs, yogurt, lemon, olive oil, fresh herbs, salt and pepper are all you need
In a small bowl combine yogurt, lemon juice, salt and pepper
Scrape the yogurt mixture onto a plate and spread around as a base for the fried eggs
Fry the eggs in olive oil with a bit of water added and cover with a lid!
Place the eggs on the yogurt and then pour over the olive oil from the pan and the remaining lemon juice and lastly the fresh herbs! Voila!