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, mix 2 cups of plain full-fat Greek yogurt with the finely grated garlic clove and Kosher salt.
- Spread the yogurt mixture evenly onto two shallow bowls or plates and set aside at room temperature.
- In a pot, bring water to a gentle boil and add vinegar.
- Crack the eggs one at a time into a small bowl and gently slide them into the simmering water.
- Poach the eggs until the whites are set but yolks remain runny, about 3-4 minutes.
- Remove the poached eggs from the water and let them drain.
- In a small pan, heat olive oil and butter over medium heat until sizzling.
- Add the red pepper flakes and smoked paprika, cooking for another minute to release the flavors.
- Top the yogurt with poached eggs and drizzle with the seasoned olive oil mixture.
- Garnish with parsley or dill and serve with warm naan or toasted bread if desired.
Notes
Make sure the yogurt is at room temperature for the best flavor and texture.
Feel free to adjust the level of spices to suit your taste.
For a richer flavor, use organic eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 372mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.