Description
Delicious poached eggs served over a creamy yogurt base, drizzled with spiced paprika butter, and garnished with feta and fresh herbs.
Ingredients
Scale
- 1 cups yogurt (at room temperature)
- 1 clove garlic (minced)
- 1/4 teaspoon salt (to taste)
- 2 tablespoons unsalted butter
- 1/2 teaspoon Aleppo chili flakes (or regular chili flakes)
- 1/4 teaspoon smoked paprika (any paprika)
- 1 tablespoon white vinegar (or as needed)
- 4 eggs
- 1 pinch salt
- 1 tablespoon feta (measure with your heart)
- Dill (or any similar herbs for garnish)
Instructions
- Mix the plain yogurt with garlic and salt. Taste and adjust the salt as needed. Set aside.
- In a small pot on the stove, add the butter and melt. Add in the chili flakes + paprika and cook for about a minute. Take it off the heat.
- Over a bowl crack the egg through a fine mesh sieve. This will allow the loose egg whites to separate. You can save the loose egg whites for another recipe.
- In a pot on the stove add water and let it come to a simmer.
- Add the vinegar, as it simmers give the water a little swirl with a spoon or whisk.
- Gently add the eggs (one at a time) and set the timer for five minutes.
- Remove it with a slotted spoon and set it onto a plate with paper towel. Increase the time accordingly if you like a firm egg and not a runny yolk.
- Spread the yogurt onto a bowl, arrange the poached eggs, add a drizzle of the paprika butter, feta and garnish with dill or any other herbs of choice.
Notes
- Adjust the seasoning to your taste.
- You can use different herbs for garnish based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 400mg