Ingredients
Scale
- 4 large eggs
- 1 cup Greek yogurt
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- Fresh herbs (dill or parsley) for garnish
Instructions
- In a mixing bowl, combine Greek yogurt with minced garlic, salt, and black pepper. Stir until smooth and creamy to create the yogurt base.
- Bring a saucepan of water to a gentle boil. Crack eggs into small bowls, then carefully slide them into the water. Poach for 3-4 minutes until whites are set but yolks are runny.
- Melt butter in a small pan over medium heat, add paprika and chili flakes, infusing for 1-2 minutes.
- Spread the yogurt mixture on a serving plate, place poached eggs on top, drizzle with the spiced butter, and garnish with fresh herbs.
Notes
- Store leftovers separately in airtight containers; yogurt base lasts 3 days, poached eggs up to 2 days.
- For best results, poach eggs fresh before serving.
- Substitute Greek yogurt with regular yogurt if needed, keeping in mind the consistency difference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and mixing
- Cuisine: Turkish
- Diet: High Protein, Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 300 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 370mg