|20 min||10 min||4|
|2 cup||Baby spinach|
|2 tbsp||Butter, salted (for sauce)|
|2 tbsp||Coconut oil (for sauce)|
|4 tbsp||Dill, fresh (chopped)|
|4 tsp||Dill, fresh (for serving)|
|4 medium egg||Egg|
|2 clove(s)||Garlic (minced)|
|1/2 cup||Goat cheese, semi-soft (crumbled)|
|1 cup||Greek yogurt, plain, 2% M.F.|
|1 whole lemon(s)||Lemon peel (zest)|
|4 tsp||Mint, fresh (for serving)|
|4 naan, small||Naan|
|1/2 tsp||Paprika, sweet (for sauce)|
|1 tbsp||Parsley, fresh (chopped)|
|1 1/2 tsp||Red pepper flakes (for sauce)|
|1 dash||Salt and pepper (to taste)|
|4 tsp||Sesame seeds (for serving)|
|1/4 cup||Sun-dried tomato pesto, commercial|
In a bowl, mix together the greek yogurt, dill, parsley, garlic and a pinch of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.
Heat a skillet with a little olive oil or butter over medium-high heat and fry the eggs to your liking.
Spread the yogurt sauce over a piece of warm/toasted naan. Swirl 1-2 tablespoons of the sun-dried tomato pesto into the yogurt. Next add 1-2 eggs per piece of naan. Sprinkle each piece with lemon zest and fresh spinach. Drizzle the spicy butter sauce over the eggs.
Garnish with fresh herbs, sesame seeds and some crumbled goat cheese.
To make Spicy Butter Sauce: In a small saucepan, melt together the butter, coconut oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.
Serve and enjoy!