Turkish-Style Eggs with Whipped Ricotta & Chili Butter
Whipped Ricotta Yogurt
3.5 oz ricotta
7 oz full-fat Greek yogurt
1 garlic clove, minced
1/2 tsp za'atar
1/2 tsp sumac
salt, to taste
black pepper, to taste
Chili Butter
2 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp chili powder
1/2 tsp smoked paprika
sea salt
To Serve
2 eggs (or 4 if you're very hungry)
fresh dill
freshly ground black pepper
sesame seeds
za'atar
sumac
crusty bread
Directions
Bring a pot of water to a boil over high heat. Add the eggs and boil for 5 minutes, then drain.
Whisk the ricotta with the yogurt. Add za'atar, sumac and garlic; season with salt and pepper.
Add the unsalted butter and a little sea salt to a small non-stick skillet. Cook over medium-low heat, stirring frequently, until the butter starts to foam. Add the olive oil, chili powder and smoked paprika and cook about 1 minute more, then remove from heat.
To serve, spread the yogurt-ricotta mixture into the bottom of each bowl. Add the eggs, spoon the chili butter over the top, and sprinkle with sesame seeds, fresh dill and black pepper. Finish with extra za'atar, sumac and red pepper flakes. Serve with crusty bread or a golden butter-fried toast.
