Garlic Dill Yogurt with Arugula & Fried Eggs

Directions

1. Rinse and dry the arugula, and prepare the dill, garlic, and walnuts. Chop the walnuts and set one portion aside for finishing the dish.
2. Heat a nonstick skillet over medium-high and brown the walnuts until fragrant, then stir in red pepper flakes and a little butter until melted. Transfer to a bowl and keep warm.
3. Coat the skillet with a thin layer of coconut oil once it’s off the walnuts, then crack the eggs into the pan as space allows.
4. Cook the eggs until the whites are set and the yolks remain slightly runny, about 3 to 4 minutes; remove the eggs and set aside in batches if needed.
5. Mince the garlic and dill, then combine with the yogurt in a medium bowl; whisk in olive oil, salt, and pepper until smooth.
6. Toss the arugula with a drizzle of olive oil and a pinch of salt in a separate bowl, just before serving.
7. If desired, toast the flatbread briefly, then lay it out on plates, top with the yogurt sauce, arugula, and fried eggs; finish with the reserved walnuts.