I love this very popular recipe from Food52. Julia Turshen developed it! I am not adapting her recipe. I’m copying it to share. It’s a very salty lemony flavor and reminds me of the salty yogurt drink from Istanbul.
Ayran is Greek yogurt thinned out with water and has a fair amount of salt added. It’s often served with meals and can be purchased in Turkey in ready to drink serving size containers and quart and half gallons too.
This Fried Eggs and Lemony Yogurt is an adaptable recipe. Fry one egg if you don’t want two. Use 1 tablespoon olive oil and the same amount of yogurt sauce. Don’t add the herbs, only black pepper. Try other Mediterranean herbs like zataar
Serves 1 but easily multiplies
Ingredients
1/4 cup plain yogurt (Greek or not, your choice)
1/2 lemon with a lot of juice in it!
Kosher salt (it should be salty in my opinion, at least 1/8 teaspoon)
Freshly ground black pepper (I prefer more finely ground, but at least 1/8 teaspoon)
2 tablespoons olive oil
2 eggs
1 tablespoon roughly chopped leafy green herbs such as basil, dill, chervil, chives, thyme and or parsley
Directions
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.
Serve immediately!
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!
Try it without the herbs and only 1 egg like I did here! Voila!
Labneh spread on crispy bread and topped with raw tomatoes, thick balsamic and flaked sea salt
nina in the kitchen 