Description
Creamy garlic yogurt is topped with poached eggsand drizzled with a rich, spicy Aleppo pepper butter sauce. Garnished withfresh dill, this Turkish-inspired dish is perfect for a flavorful breakfast orbrunch.
Ingredients
Scale
- 3 cups plain full-fat Greek yogurt (at room temperature)
- 4 garlic cloves (finely minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp za’atar seasoning
- 4 eggs
- 2 Tbsp butter
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp Aleppo pepper (or substitute with red pepper flakes)
- Freshly chopped dill (for garnish)
- Toasted bread slices (for serving)
Instructions
- Prepare Garlic Yogurt: In a mixing bowl, combine the room-temperature Greek yogurt with minced garlic, salt, black pepper, and za’atar seasoning. Stir well to combine. Spread the seasoned yogurt onto a large serving platter and set aside.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar (optional) to help the eggs hold their shape. Crack one egg at a time into a small bowl, then gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set, but the yolks remain soft. Using a slotted spoon, carefully remove the poached eggs and place them on a paper towel to drain.
- Prepare the Aleppo Pepper Butter: In a small saucepan, melt the butter and olive oil over medium heat. Once the butter starts to bubble, add the Aleppo pepper (or red pepper flakes) and stir. Cook for about 1 minute until fragrant, being careful not to burn the spices.
- Assemble the Platter: Arrange the poached eggs over the yogurt on the serving platter. Drizzle the spicy Aleppo pepper butter over the eggs and yogurt.
- Garnish and Serve: Sprinkle freshly chopped dill over the top for a fresh herbal note. Serve with toasted bread slices on the side for dipping.
Notes
- Make-Ahead Tip: The garlic yogurt can be prepared a day in advance and stored in the fridge.
- Egg Poaching Hack: Use a fine-mesh strainer to remove excess egg whites for neater poached eggs.
- Storage: This dish is best served fresh, but leftovers can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish