Make the garlic herb yogurt...
1 Whisk 1 1/4 cup of plain Greek yogurt with 1 tablespoon of olive oil, 1 large clove of finely minced garlic, 1 tablespoon of finely chopped fresh dill, 1 tablespoon of finely chopped fresh parsley, some fresh lemon juice and a pinch salt and black pepper and set aside for now
Cook your eggs...
3 Cook your eggs to your desired level of doneness (sunny side up, poached or over easy is highly recommended)
Make the spicy tomato butter...
5 As soon as your eggs are done, transfer them out of the skillet and add 4 tablespoons of butter into the skillet
6 As soon as the butter has melted, add a teaspoon of tomato paste and up to 1/2 teaspoon of calabrian chili powder or crushed red pepper flakes
7 Simmer for about a minute, but keep a close eye on the heat so your butter does not burn
Assemble the bowls...
9 Divide the yogurt between 2 shallow bowls, top with 2 eggs and a generous drizzle of tomato butter
10 Garnish with fresh herbs and serve with crusty bread
