Start your day with a taste of rustic charm from the province of Macedonia—a breakfast dish that’s as versatile as it is satisfying. Quick to prepare yet bursting with flavor, this morning staple features fresh eggs, creamy drained yogurt, and a hint of spice from chili flakes. Whether enjoyed in the heart of a Macedonian village or recreated in your own kitchen, this timeless dish captures the essence of simple pleasures and hearty fare..
Eggs with yogurt and chili flakes
Print RecipeIngredients
- 6 eggs
- 14.1 oz (1 ¾ cup) (400 gr) Greek yogurt (2% fat)
- 0.1 oz (4 gr) chili flakes
- 0.7 oz (20 gr) extra virgin olive oil
- 0.2 oz (5 gr) lemon juice
- 0.3 oz (8 gr) coarse salt
- 0.1 oz (2 gr) pepper
Instructions
Mix the cold yogurt in a bowl with the salt, pepper, lemon juice and half the chili flakes.
Heat the oil in a frying pan.
Place the eggs in the hot oil and fry for 4-5 minutes.
Serve the eggs with the yogurt sauce on a plate and sprinkle with the remaining chili flakes.
TIPS FROM THE CHEF
The dish can be served with toasted bread. It goes well with freshly squeezed orange juice.
You can also add garlic to the yogurt sauce. If you prefer it less spicy, use sweet paprika instead of chili flakes.
