Directions
- Mix together yogurt and garlic. Set aside to allow flavors to incorporate.
- In a large nonstick skillet, heat the olive oil on medium-high until shimmering. Carefully add the tomatoes and peppers in one layer and season with salt. Reduce the heat to medium if the oil starts to smoke, but leave the tomatoes and peppers to char on one side before flipping over. (Note: As the tomatoes start to burst, there will be some oil splatter.) Cook the tomatoes and peppers until lightly charred on two sides, about 5–7 minutes total.
- Move the tomatoes and peppers gently to one side of the pan, reduce the heat to medium-low, and add the butter to the other side. As the butter starts to bubble along the edges, add the Maras chile flakes and cumin seeds. Stir the spices into the pool of melted butter and continue to cook until the butter starts to foam. Fold all the contents of the pan together.
- Swirl the yogurt mixture onto the bottom of the serving dish(s), creating channels for the melted butter to flow. Tuck the poached eggs into the yogurt, spoon on the tomatoes and peppers, then pour the spiced melted butter over everything. Garnish with fresh herbs if desired. Serve with bread to scoop everything up.
Recipe Note
If raw garlic is too pungent for your taste, substitute with 2–4 cloves of garlic confit or roasted garlic, mashed well.
