I’ve been leaning on old habits this summer-like simple, satisfying, eggs-as-hero meals. Turkish eggs--a spicy poached egg dish over garlicky yogurt- is a recipe I first learned when I was single, living in the east village in NYC (where Turkish restaurants abound) and often cooking for one. A good creamy-yolked egg is always incredible, but especially when you pair it with a garlicky, dill-forward yogurt (called Cacik). Instead of poaching, I quick- fry my eggs in butter and oil, and top them with whatever baby greens we have on hand, fresh feta, and Aleppo pepper.

Since more is more for me on flavor these days, sometimes I keep going with chile sauce or crushed red peppers steeped in brown butter, to drizzle over the top. This is great served warm, or at room temperature--for breakfast, lunch or even dinner, with a plate of flatbread, pita or warmed naan.

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