Description
A comforting breakfast featuring poached eggs on creamy yogurt, drizzled with warm, spicy Aleppo butter.
Ingredients
Scale
- 1 cup plain Greek or coconut yogurt
- 1 clove of garlic, grated
- Salt and pepper to taste
- 1/2 lemon, juiced
- 2 tbsp parsley, minced
- 1/4 cup butter
- 1 tbsp Aleppo chili
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 2 eggs
- Minced herbs of choice for garnish
- Optional: toasted bread for dipping
Instructions
- In a medium bowl, combine the yogurt, grated garlic, salt, pepper, lemon juice, and minced parsley. Stir until well combined and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, add the Aleppo chili, cumin, and smoked paprika. Stir for 1-2 minutes until aromatic, then remove from heat.
- Bring water to a gentle simmer in another pot. Crack the eggs into a small dish and create a whirlpool in the simmering water. Slide the eggs in and poach for about 3-4 minutes.
- Serve by spreading the yogurt mixture on a plate, placing the poached eggs on top, drizzling with the Aleppo butter, and garnishing with herbs.
Notes
You can prepare the yogurt mixture and Aleppo butter in advance. Store leftover butter in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 380mg
Keywords: poached eggs, breakfast, Aleppo butter, yogurt, comforting meal
