Description

Silky poached eggs rest atop cool, garlicky yogurt, finished with a warm butter sauce infused with paprika or Aleppo pepper. It’s simple, rich, and deeply satisfying—often served with crusty bread.

Ingredients

Scale

2 large eggs
1 cup plain Greek yogurt (full-fat preferred)
1 garlic clove, minced or grated
Salt to taste

For the spiced butter:

2 tbsp unsalted butter
½ tsp paprika or Aleppo pepper
Optional: pinch of red pepper flakes or chili oil for extra heat

For serving:

Fresh dill or parsley (optional)
Crusty bread or pita

Instructions

1️⃣ Prepare the yogurt base: In a bowl, mix yogurt with garlic and a pinch of salt. Let sit at room temperature or warm slightly before serving.

2️⃣ Poach the eggs: Bring a saucepan of water with a splash of vinegar to a gentle simmer. Crack each egg into a ramekin, then gently slide into the water. Poach for 3–4 minutes until whites are set and yolks are runny. Remove with a slotted spoon.

3️⃣ Make the spiced butter: Melt butter in a small pan over medium heat. Once foamy, add paprika (or Aleppo pepper) and stir for 30 seconds. Remove from heat.

4️⃣ Assemble: Spread yogurt on a plate. Top with poached eggs and drizzle with the spiced butter.

5️⃣ Garnish and serve: Sprinkle with fresh herbs and serve immediately with warm bread.

Notes

Use Aleppo pepper for traditional flavor—it’s mildly spicy and fruity.
If your yogurt is very thick, thin it slightly with a splash of water or milk.

Best served fresh for optimal texture and warmth contrast.

Prep Time: 10 min
Cook Time: 10 min