Spiced Eggs (or “Turkish Eggs”) with GIA Pastes in tube

Ingredients for 4 people:

8 fresh eggs;
250 white creamy yogurt (not sweet;
2 tablespoons of GIA Shallot Paste;
60 g of butter;
1 teaspoon of GIA Chilli Paste;
1 teaspoon of honey (optional, but recommended), a few stems of chives, salt.


Mix the yogurt with the GIA Shallot and Chilli Paste, salt to taste and half of the chives finely chopped. Divide into 4 flat plates and spread the yogurt in a circle up to a few cm from the edge of the plates.
Cook the eggs in a large non-stick frying pan with 20 g of butter, then arrange 2 eggs per dish, in the center of the yogurt; salt lightly.
Melt the remaining butter in a pan until it becomes almost hazelnut, add the honey, mix well and remove from heat. Pour the sauce on the eggs and yogurt and serve immediately.