Roasted Peppers

• Preheat oven to 400 degrees Fahrenheit.
• In an oven-safe baking dish or casserole dish, pour in peppers (we love yellow and red mini bell peppers) and tomatoes. Drizzle on olive oil, salt and pepper, crushed red pepper flakes and sumac. Cook for 35-40 minutes in the oven.
  2 cups baby bell peppers, 1 cup cherry tomatoes, 2 tbsp extra virgin olive oil, 1/2 teaspoon sumac, 1/2 teaspoon crushed red pepper, 1 teaspoon kosher salt
• In a medium sauté pan, add butter, oil and aleppo pepper. Cook together to infuse the butter and oil.
  4 Tablespoons salted butter, 1/4 cup extra virgin olive oil, 2 teaspoons aleppo chili pepper
• Separately, poach the eggs.
  4 eggs poached or sunny side up
• Spread yogurt along the bottom layer of a 12-inch pasta bowl or plate. Grate a clove of garlic evenly over the yogurt and top with a squeeze of lemon. Gently mix with the back of a spoon.
  1 cup plain full-fat yogurt, 2 cloves grated garlic, 1/2 Tablespoon freshly squeezed lemon juice
• Add the eggs on top of the seasoned yogurt. Pour the infused olive oil and butter mixture over the eggs and yogurt. Finally, add the roasted peppers around the eggs.
  1/2 teaspoon kosher salt
• Top with Za’atar, and serve with a thick slice of toast or warm pita!
  za'atar for garnish