Name: Brussels Sprouts with Fried Eggs and Spiced Yogurt
Cook time: 30 minutes
Yield: 2 Servings
Ingredients: 6 ounces plain sheep's-milk yogurt; 1 teaspoon za’atar; 1/2 teaspoons finely grated lemon zest; 1/2 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; 1/4 cup thinly sliced red onion; 2 teaspoons (or more) apple cider vinegar; 4 large eggs; Hot pepper sauce

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