Some days I accidentally skip breakfast, some days I have a cold potato that has been sitting on the stove since the previous evening. Some days I decide to spend a few minutes to throw something together on a plate. This is a super-fast but delicious breakfast recipe. I can’t take credit for creating Turkish style eggs, which are usually served with herbed yogurt. These Turkish style eggs with yogurt and chili butter are super easy to make, take just a few ingredients one should already have in their fridge, and will definitely get on your breakfast rotation.

Turkish style eggs with yogurt and chili butter

I am confident that we go through 2 cartons of eggs each week, and there are just the two of us and the dog. And the dog doesn’t get an egg too often. Any random sorts of veggies, leafy greens, yogurt, grains, breads, can be turned into a breakfast meal once you throw an egg on top. It just pulls it all together. A spring staple for me is to top said meals with sprouts. I like to buy them but I also grow them on my windowsill. I am blessed with large windows that get sunlight in from the morning until it goes away. It is terribly hot during the summer, but lets enjoy it for now.

You can buy seed mixes for sprouts, and then there are the obvious things you can sprout, like radishes, sunflowers, and such. I used take-out sushi boxes for this little project, but you can buy dedicated containers for sure. These are watercress sprouts. But there are many others you can grow and an endless amount of seed mixes out there. I have even seen sets with seeds, boxes, and little gardening accessories so the possibilities are endless. If you don’t have enough sunlight yet, you will in a month so it is cheaper and more fun to do it yourself. These Turkish style eggs with chili butter were topped with homegrown sprouts that sound luxurious but are actually very practical and delicious.