Created on
Ingredients:
- 1 cup plain Greek yogurt, made with whole milk and at room temperature
- 1 to 2 garlic cloves, finely minced
- 2 eggs
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar
- 2 teaspoons Aleppo pepper or red pepper flakes
- Fresh dill
Instructions
Step One:
In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.
Step Two:
Bring a medium saucepan full of water to a boil. Stir in the vinegar.
Step Three:
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
Step Four:
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
Step Five:
Prepare and cook the second egg exactly as you did the first.
Step Six:
While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.
Step Seven:
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.
Step Eight:
Serve immediately with your favorite rustic bread.
Notes: This rustic bread recipe pairs well with these eggs. Any kind of chili crisp oil would be a great topping, like this one.