Name: Garlic Dill Yogurt with Arugula & Fried Eggs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby arugula; 12 eggs; 3 flatbreads or naan; 3 small bunches fresh dill; 3 cloves garlic; 1 ½ cups plain Greek yogurt; ¾ cup walnuts; black pepper; butter, unsalted; crushed red pepper; extra virgin olive oil; salt; virgin coconut oil

Garlic Dill Yogurt with Arugula & Fried EggsGarlic Dill Yogurt with Arugula & Fried Eggs — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkg baby arugula

12 eggs

3 flatbreads or naan

3 small bunches fresh dill

3 cloves garlic

1 ½ cups plain Greek yogurt

¾ cup walnuts

black pepper

butter, unsalted

crushed red pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Preheat a nonstick skillet over medium-high heat.

Coarsely chop walnuts. Toast walnuts until fragrant (2-4 minutes). Stir in red pepper flakes and butter until melted. Set walnuts aside in a bowl and return skillet to the heat.

Add coconut oil to the skillet and swirl to coat the bottom.

Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3 to 4 minutes. Once done, separate the eggs. Cook in batches if necessary.

Trim off the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl.

Shave the dill leaves off the stems; discard the stems and mince the leaves. Add to the medium bowl with the garlic.

Add plain yogurt, olive oil, salt and pepper to the medium bowl and stir until smooth and well combined.

In a large bowl, toss arugula with remaining olive oil and salt.

Toast flatbread if desired.

To serve, divide yogurt, flat bread, arugula, and eggs between plates. Top with walnuts and enjoy!

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