Yumurta Kapama (Turkish Boiled Eggs with Spiced Butter)

6 eggs

2-3 tablespoons butter 

1 teaspoon dried mint

1 teaspoon paprika

½ teaspoon Turkish red pepper flakes (pul biber)

½ teaspoon salt

Place the eggs in a saucepan and cover them with water. Bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes. Remove from heat and let the eggs sit in the hot water for another 5 minutes.

Drain the water and transfer the eggs to a bowl. Let them rest for about 3 minutes, just until cool enough to handle. Do not place them in cold water.

Peel the eggs and cut them in half lengthwise.

In a separate frying pan, melt the butter over medium heat. Once it starts to sizzle, add the dried mint, paprika, red pepper flakes, and salt. Stir well to combine.

Place the egg halves in the pan with the yolk side down. Cook for about 2 minutes, spooning the hot butter sauce over the egg whites as they warm.

Serve warm.