Ingredients
6 ounces plain sheep's-milk yogurt
1 teaspoon za’atar
1/2 teaspoons finely grated lemon zest
1/2 teaspoons sumac (optional)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
12 large brussels sprouts, stem end trimmed, halved, and pulled apart into leaves
1/4 cup thinly sliced red onion
2 teaspoons (or more) apple cider vinegar
4 large eggs
Hot pepper sauce
Preparation
Whisk yogurt, za’atar, lemon zest, and sumac, if using, in a medium bowl to combine. Season to taste with salt and pepper. Set spiced yogurt aside.
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add brussels sprout leaves and cook, stirring occasionally, until cooked through and edges are dark brown and crispy, about 5 minutes. Add onion; cook until onion is just soft, about 1 minute. Add 2 tsp. vinegar and season to taste with salt, pepper, and more vinegar, if desired.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium heat. Gently fry eggs until whites are cooked through (turn over briefly if you like your eggs over easy). Season with salt and pepper.Divide spiced yogurt between plates. Top with sautéed brussels sprouts and eggs. Garnish with hot pepper sauce.
Recipe by The Bon Appétit Test Kitchen
Photograph by Maria del Mar Sacasa
http://www.bonappetit.com/recipe/brussels-sprouts-with-fried-eggs-and-spiced-yogurt
