Ingredients
- 4 large eggs
- 1 cup plain Greek yogurt
- 2 cloves garlic, finely grated or minced
- Salt and black pepper, to taste
- 2 tablespoons white vinegar (for poaching the eggs)
- 4 tablespoons unsalted butter
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- Fresh dill or parsley, chopped (for garnish)
- Pita bread or crusty bread, for serving
Instructions:
Prepare the Yogurt Base
Mix the plain yogurt with the grated garlic and a pinch of salt. Adjust the garlic according to your taste. Spread this mixture on the serving plates and let it come to room temperature while you prepare the eggs.Poach the Eggs
Fill a large saucepan with water, add the vinegar, and bring to a simmer over medium heat. Crack each egg into a small cup or bowl. Once the water is gently simmering, carefully lower the eggs into the water one at a time. Cook for about 3-4 minutes for runny yolks, or longer if you prefer firmer yolks. Remove the eggs with a slotted spoon and drain them on kitchen paper.Prepare the Spiced Butter
In a small pan, melt the butter over medium heat. Add the paprika and red pepper flakes and cook for about 30 seconds until the butter starts to foam and the spices release their fragrance. Be careful not to burn the spices.Assemble the Dish
Place two poached eggs on each plate over the garlicky yogurt. Spoon the spiced butter over the eggs. Season with salt and pepper to taste. Garnish with chopped dill or parsley.Serve
Serve immediately with warm pita bread or crusty bread to soak up all the delicious flavors.
