Ingredients
Method
- Prepare the Yogurt – In a bowl, mix Greek yogurt with minced garlic and a pinch of salt. Stir until smooth and set aside.
- Poach the Eggs – Bring a saucepan of water to a gentle simmer. Add a splash of vinegar (optional). Crack eggs into small bowls, then slide them into the simmering water. Poach for 3–4 minutes until whites are set but yolks stay runny. Remove with a slotted spoon.
- Make the Spiced Butter – Melt butter in a small pan over medium heat. Stir in Aleppo pepper (or paprika + cumin) and cook for 30 seconds until fragrant. Remove from heat.
- Assemble the Dish – Spread garlic yogurt onto serving plates. Place 2 poached eggs on top of each. Drizzle with spiced butter and olive oil if using.
- Garnish & Serve – Sprinkle with dill or parsley, season with salt and pepper, and serve immediately with warm bread.
- 💡 Tip: A squeeze of lemon over the yogurt adds extra brightness!
