Spiced Yogurt and Egg Skillet, Middle Eastern Style

In a small bowl, whisk together the plain yogurt, smoked paprika, cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until well combined. Set aside.

Heat the olive oil in a small (8-inch) non-stick skillet over medium-low heat.

Carefully crack the two eggs into the skillet, ensuring they are spaced apart. Season the eggs with the remaining 1/8 teaspoon salt.

Cook the eggs for 3-5 minutes, or until the whites are set and the yolks are still runny (or to your desired doneness).

While the eggs are cooking, spread the spiced yogurt mixture evenly onto two serving plates or shallow bowls.

Once the eggs are cooked, carefully transfer one egg onto each bed of spiced yogurt.

Garnish generously with fresh chopped parsley and mint. Serve immediately with warm pita bread or crusty bread, if desired.