Greek Yogurt Sauce Recipe

Prep garlic and herbs

Finely mince the garlic clove and finely chop the fresh dill and mint. If you prefer a smoother sauce, grate the garlic on a microplane.

In a medium bowl, combine 1 cup Greek yogurt, 1 tablespoon olive oil and 1 teaspoon lemon juice. Stir until smooth.

Add the minced garlic, 1 tablespoon chopped dill, 1 teaspoon chopped mint, 3 teaspoons salt, and 1/2 teaspoon black pepper. Mix well and taste. The listed salt is purposeful for a full flavor; reduce to taste if preferred.

If the sauce is thicker than you like, whisk in up to 1 tablespoon hot (not boiling) water, 1 teaspoon at a time, until it reaches a pourable but creamy consistency.

Cover and chill in the refrigerator for at least 10 minutes to let flavors meld while you cook the eggs (or up to 2 hours). Stir again before serving.

Heat a nonstick or well-seasoned skillet over medium-low to medium heat. Add 1 tablespoon butter or olive oil and let it melt and coat the pan, heating until shimmering but not smoking.

Crack 2 large eggs into a small bowl (one at a time) to check for shells. When the fat is hot, gently slide the eggs into the pan, spacing them slightly apart.

Cook the eggs for 2 to 3 minutes for set whites and runny yolks. For firmer yolks, cover the pan with a lid and steam for an additional 30–60 seconds, or cook an extra 1–2 minutes, checking frequently.

Season the eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper while they cook. If you like heat, sprinkle 1/4 teaspoon red pepper flakes on the eggs.

Use a thin spatula to carefully lift the eggs from the pan onto a plate or directly onto the serving plate with the yogurt sauce.

Spoon a generous layer (about 1/2 cup) of the chilled Greek yogurt sauce onto each serving plate or onto warmed bread/pita.

Place the 2 fried eggs on top of the yogurt sauce. Drizzle with 1/2 teaspoon olive oil and sprinkle with 1 teaspoon chopped chives or extra dill.

Serve immediately with the optional warm bread or pita alongside. If desired, grind extra black pepper over the eggs and finish with another pinch of red pepper flakes.