Yield: 4 servings
Preparation time: 20 minutes
Cooking time: 6 minutes

INGREDIENTS

• 1½ cups (375 mL) Liberté Greek Organic plain yogurt
• 1/2 cup (60 mL) dill, finely chopped (plus more for serving)
• 1 tsp (5 mL) lemon zest
• 1/2 tsp (2 mL) salt
• 1 small clove of garlic, crushed with a garlic press (optional)
• 4 large eggs, at room temperature
• 4 naan, warmed

PREPARATION

1. In a bowl, mix the Liberté Greek Organic plain yogurt, dill, lemon zest, salt and garlic, if using. Set aside.

2. In a small pot of boiling water, cook the eggs for 6 minutes. Run them under cold water as soon as they’re cooked. Peel and set aside.

Bell pepper version

INGREDIENTS

• 1 small red bell pepper, seeded and finely diced
• 1/4 cup (60 mL) olive oil
• salt and freshly ground pepper
• 5 ml (1 tsp) Aleppo or other pepper (to taste, depending on the type of pepper)
• sumac, to taste

PREPARATION

3. In a small saucepan over medium-low heat, sauté the diced pepper in the oil for 5 to 7 minutes or until soft. Season with salt and pepper. Remove from the heat and add the Aleppo pepper.

4. Heat the naan in the oven or toaster.

5. Spread the yogurt on the naan. Pour half of the oil and pepper mix over the bread and yogurt. Cut each egg in two and place the halves on top. Salt and pepper the eggs. Garnish with the rest of the pepper and oil mix. Add sumac to taste, and finish with a bit of dill. Serve immediately.

Sun-dried-tomato pesto version

INGREDIENTS

• 1/4 cup (60 mL) sun-dried-tomato pesto
• 2 to 3 tbsp (30 to 45 mL) olive oil
• red pepper or cayenne flakes, to taste
• salt and freshly ground pepper

PREPARATION

3. In a bowl, mix the pesto, oil and pepper flakes. Add a bit more oil as required if the pesto is too thick.

4. Heat the naan in the oven or toaster.

5. Spread the yogurt on the naan. Pour half of the pesto and oil mix over the bread and yogurt. Cut each egg in two and place the halves on top. Salt and pepper the eggs. Garnish with the rest of the pesto and oil mix and a bit of dill. Serve immediately.