ÇILBIR TOAST WITH CRISPY ZA’ATAR FRIED YOLKS.

1. Combine panko and za’atar in a wide bowl or rimmed plate. Add egg yolks on top, and toss the breadcrumbs to coat the egg yolks thoroughly. Chill in the fridge for 15 minutes. 
2. While the yolks are chilling, melt butter in a small skillet over medium-high heat. Add chili powder and paprika, mixing constantly until butter starts brown and take on a nutty aroma. Immediately pour butter in a small bowl to stop from browning. 
3. In a small saucepan or rimmed skillet, add about 1/2 cup of oil, or enough that the egg yolk will entirely fry in it. Heat oil over medium-high heat, then test a small breadcrumb to see if it will sizzle - then it’s ready. Carefully drop in each egg yolk with a spoon, spooning oil over the top, then flipping the egg yolk so each side is golden brown. As soon as the yolk is golden brown (about 1 minute), remove yolk and place on a paper towel lined plate to absorb any excess oil. Repeat for second egg yolk. 
4. Assemble toast by topping sourdough with labneh, crispy egg yolks, herbs, sea salt, and browned chili butter. Enjoy 🥰