Vegetarian: brussels sprouts with fried eggs and spiced yogurt recipe
6 ounces plain sheep's-milk yogurt 1 teaspoon za’atar ½ teaspoons finely grated lemon zest ½ teaspoons sumac (optional) Kosher salt and freshly ground black pepper 2 tablespoons olive oil, divided 12 large brussels sprouts, stem end trimmed, halved, and pulled apart into leaves ¼ cup thinly sliced red onion 2 teaspoons (or more) apple cider vinegar 4 large eggs Hot pepper sauce
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