Sorry for the radio silence, folks. Moving will do that to a person. I’m back now though, and this is a good one. So, yesterday I had to go to the physical location for Time Warner Cable (also known as the 9th circle of hell) to return my cable router. I love that with TWC, your two options are: wait for 6 hours for a surly guy to come to your house, or schlep to a place where you have to take a number and sit in a row of chairs watching the red blinking screens like some kind of Beetlejuice death prisoner. Kind of hard to choose, huh?

But I digress. Whenever I find myself in these types of boring, irritating situations, I pass the time by doing one of three things: playing an inane game on my phone, compulsively checking my email and / or facebook, or making up recipes for dinner.

Last night, I imagined eggs and yogurt (something that caught my eye from the New York Times), but via the Middle East. I was just in Atlanta for work and weirdly had the best falafel I’ve ever had in my life, so the cuisine has been on my mind. Inspiration struck in the form of the incredible dill yogurt sauce from my falafel — the eggs would sit on yogurt with dill, yes. And with it, a chunky version of muhammara, the most awesome spread made of roasted red peppers, pomegranate molasses, and walnuts. My version would include garlic, onions and tomatoes too. Of course then there are the eggs, in this case fried in oil and topped with a forest of mint and parsley and a bit of feta cheese. And who could forget the lemon juice, cracked black pepper and toasted pita?

Drooling yet? Recipe after the jump!

Middle Eastern Eggs
Serves 2

4 eggs
2 red bell peppers
2 tomatoes
3 cloves garlic, minced
1/2 onion, diced
1/2 t. cumin
1 t. pomegranate molasses
1/4 c. toasted walnuts, chopped
red pepper flakes
1 c. greek yogurt
dill, chopped
mint, chopped
parsley, chopped
pita bread
crumbled feta

Make the yogurt: In a bowl, mix together the yogurt, one of the cloves of garlic, a big handful of chopped dill, and a generous pinch of salt. Add a glug of olive oil and the juice of half a lemon. Stir well and leave in the fridge until ready to serve.

Make the muhammara: Start by turning on the broiler in your oven. Place the red peppers and tomatoes under the broiler until the skin on the red peppers is bubbled and black in places (on all sides!). You may need to remove the tomatoes sooner, but once their skins start to split and peel away, they are done. Check every few minutes so you don’t overdo it.

Remove the peppers from the oven and place them in a paper bag or in a bowl covered with plastic wrap. Let them steam for 5 – 10 minutes. Once cool enough to handle, remove the skins, remove the stem and seeds, and roughly chop. Remove the skin from the tomatoes and roughly chop as well.

In a pan over medium heat with a bit of oliv oil, add the onion and 2 of the cloves of garlic. Cook until translucent, for a few minutes, but don’t let them brown. Then add the tomatoes and red peppers. Stir in the cumin, a big pinch of salt, the pomegranate molasses, and red pepper flakes to taste. Cook over low heat, adding a touch of water if the pan gets too dry, for 10 – 15 minutes. Taste for seasoning. Remove from the heat and add the walnuts and the juice of half a lemon. Set aside.

Make the eggs: You can poach or fry the eggs, but leave the yolks a bit runny for the best result.

Plate it: Lay down a big scoop of yogurt and spread it around the plate. Top with a couple of big scoops of the muhammara, the eggs, and a big handful of herbs. Drizzle with olive oil and squeeze with lemon, and add salt and cracked black pepper. A sprinkle of crumbled feta doesn’t hurt either. Serve with toasted pita and enjoy!