- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 10 mins
- Serves
- 1-2
Ingredients
- 1¼ cups
- Compliments 0% Greek Yogurt, at room temperature
- 1
- small clove garlic, finely grated
- 2 tbsp
- Compliments Unsalted Butter
- 1 tbsp
- Compliments Extra-Virgin Olive Oil
- 2 1/2 tsp
- Aleppo pepper or 1/2 tsp sweet paprika + pinch cayenne pepper
- 4
- large Compliments Free Run Eggs
- 2 tbsp
- white vinegar
- ¼ tsp
- each salt and pepper
- 2
- sprigs Compliments Dill
- 1 tbsp
- parsley leaves (optional)
- Toasted thick sliced bread, for servings
Directions
Step 1
In a small bowl, stir together the yogurt and garlic. Divide between two shallow bowls and spread using the back of a spoon.
Step 2
Bring a pot of water to a simmer over medium heat. Add vinegar.
Step 3
In a small saucepan, melt the butter and olive oil over medium heat; add the Aleppo pepper and stir until fragrant, 30 to 45 seconds. Remove from heat.
Step 4
Crack the eggs into four small bowls. Line a plate with double-lined paper towels. The cooking water should be at a low simmer, with tiny bubbles rising to the top, adjust heat if needed. Using a slotted spoon, swirl the water
Step 5
To serve, top yogurt bowl with two poached eggs; spoon over with 2 tbsp of the oil mixture and garnish with dill, parsley (if using), bread for dipping and sprinkle eggs with the salt and pepper.
Tip
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