Ingredients
Scale
- 2 cups plain full-fat Greek yogurt, at room temperature
- 1 small garlic clove, finely grated
- 4 large eggs
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Turkish red pepper flakes or crushed red pepper flakes
- ½ teaspoon smoked paprika
- Kosher salt, to taste
- Fresh parsley or dill, finely chopped
- Warm naan or toasted bread, optional, for serving
Instructions
- In a bowl, combine the Greek yogurt, finely grated garlic, and Kosher salt. Spread this mixture evenly on two shallow plates or bowls.
- Allow the yogurt mixture to sit at room temperature while preparing the eggs.
- Bring a pot of water to a gentle simmer. Add vinegar to the water.
- Crack the eggs into the simmering water, cooking them for about 3-4 minutes or until the whites are set but the yolks remain runny.
- In a small skillet, heat the olive oil and unsalted butter over medium heat. Once hot, add the Turkish red pepper flakes and smoked paprika, stirring until fragrant.
- Carefully place the poached eggs on the yogurt mixture.
- Drizzle the spiced oil over the eggs. Garnish with fresh parsley or dill. Serve with warm naan or toasted bread if desired.
Notes
For extra flavor, feel free to experiment with different herbs or spices.
Make sure the water is just simmering before adding the eggs to ensure they cook evenly.
This dish can be enjoyed for breakfast, lunch, or dinner!
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 335mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.