Ingredients

1 cup plain Greek or coconut yogurt

1 clove garlic, grated

Salt and pepper to taste

½ lemon, juiced

2 tbsp parsley, minced

¼ cup butter

1 tbsp Aleppo chili

½ tsp cumin

½ tsp smoked paprika

2 eggs to poach

Minced herbs for garnish (e.g., cilantro, parsley, or chives)

Optional: toasted bread for dipping

Instructions

Step 1: Combine the yogurt, grated garlic, salt, pepper, lemon juice, and minced parsley in a bowl. Whisk until smooth and set aside.

Step 2: In a small pot over medium heat, melt the butter. Add Aleppo chili, cumin, and smoked paprika. Toast the spices in the butter for 3–4 minutes, then remove from heat and set aside.

Step 3: Poach the eggs to your preferred doneness. For a thorough guide, you can refer to a detailed poaching tutorial or video.

Step 4: To plate, spread the yogurt mixture on the bottom of a serving dish. Place the poached eggs on top, then drizzle generously with the Aleppo butter. Garnish with fresh minced herbs and serve immediately, ideally with toasted bread for dipping.

Tips & Variations

Use coconut yogurt for a dairy-free version, which adds a subtle sweetness to the dish.

If Aleppo chili is unavailable, substitute with mild crushed red pepper flakes.

For extra richness, stir a splash of olive oil into the yogurt before serving.

Add a pinch of smoked paprika to the yogurt for an extra smoky depth.

Storage

This dish is best enjoyed fresh, as the poached eggs and warm butter are at their peak immediately after plating. If needed, store the yogurt mixture separately in an airtight container in the refrigerator for up to 2 days. Reheat the Aleppo butter gently before serving. Poached eggs are not recommended for storing or reheating.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but Greek yogurt’s thicker texture offers a creamier base that holds the toppings better.

How do I poach eggs perfectly?

Use fresh eggs, simmer water with a splash of vinegar, gently crack eggs into the water, and cook for about 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain well.