Ingredients
Yogurt Base
- 1 cup Turkish or Greek yogurt
- A handful fresh dill
- A handful fresh mint leaves
- ½ garlic clove
- Salt and pepper to taste
Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter
- 2 oz butter (55g)
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: Finely chop the dill and mint leaves. Crush or grate the half garlic clove using a microplane or fine grater. Combine the herbs and garlic with the yogurt, then season with salt and pepper. Set aside to let the flavors meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water. Stir the water to create a vortex, then carefully crack each egg into the center of the vortex one at a time. Poach each egg for approximately 3 minutes until the white sets but the yolk remains runny. Remove eggs carefully with a slotted spoon and set aside while poaching the second egg.
- Make the Spiced Butter: In a small pan, melt the butter over medium heat. Once it begins to bubble, add the chili flakes and smoked paprika. Stir continuously until the spices are well incorporated and the butter is fragrant and slightly browned. Remove from heat.
- Assemble the Dish: On a serving plate or shallow bowl, spread a thick layer of the herbed garlicky yogurt. Place the poached eggs gently on top. Drizzle the spiced butter over the eggs and yogurt. Garnish with additional fresh dill and mint leaves, and a sprinkle of black pepper.
Notes
- Adjust garlic quantity carefully as it can overpower the dish; start with ¼ or ½ clove and increase if desired.
- Use a microplane to grate the garlic for better incorporation into yogurt.
- Do not add salt to the poaching water as it may cause the egg whites to separate excessively.
- Always use fresh eggs for the best poaching results.
- For a milder flavor, substitute the chili flakes with sweet paprika instead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
