Ingredients
- 2 large eggs
- 1 cup full-fat Greek yogurt
- 1 garlic clove, finely minced or grated
- 2 tbsp unsalted butter
- 1 tbsp olive oil (optional)
- 1/2 tsp paprika or Aleppo pepper
- 1 tbsp vinegar (for poaching)
- Salt to taste
- Crusty bread, for serving
- Fresh dill or parsley, optional for garnish
Instructions
- Mix Greek yogurt with minced garlic and a pinch of salt in a bowl. Set aside.
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack eggs into small cups and gently slide them into the simmering water. Poach for 3–4 minutes.
- While eggs are cooking, melt butter in a small pan over low heat. Add paprika or Aleppo pepper and let it sizzle for 30 seconds. Remove from heat.
- Spread the garlicky yogurt onto a plate or shallow bowl.
- Use a slotted spoon to lift poached eggs from the water and place on top of the yogurt.
- Drizzle the spiced butter over the eggs and yogurt. Garnish with herbs if using.
- Serve immediately with warm, crusty bread.
Notes
- Use labneh for a thicker yogurt base if desired.
- Swirl in olive oil to the butter sauce for extra richness.
- Chili flakes or smoked paprika can be substituted for Aleppo pepper.
- Prepare the yogurt and butter sauce ahead of time for quicker assembly.
- Best served fresh; poached eggs don’t reheat well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 370mg
