Ingredients
Yogurt Base
- 1 cup plain Greek yogurt (made with whole milk, at room temperature)
- 1 to 2 garlic cloves (finely minced)
- Pinch of kosher salt
- 1 to 2 tablespoons vinegar (optional, for poaching water)
Eggs
- 2 eggs
Olive Oil Sauce
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Aleppo pepper (or red pepper flakes)
Instructions
- Prepare Yogurt Mixture: In a small mixing bowl, combine the room-temperature Greek yogurt, finely minced garlic, and a good pinch of kosher salt. Whisk thoroughly until smooth and well blended. Divide this yogurt mixture evenly between two serving bowls and set aside.
- Boil the Water: Fill a medium saucepan with water and bring it to a rolling boil. Add the vinegar to the boiling water, which helps the egg whites coagulate during poaching.
- Prepare Eggs for Poaching: Crack an egg into a small fine mesh sieve set over a bowl. Gently swirl the egg in the sieve to drain the watery part of the whites. This technique helps achieve a neater, more compact poached egg. Transfer the egg carefully into a small ramekin for easy handling.
- Poach the First Egg: Stir the boiling water with a wooden spoon to create a gentle vortex. Quickly slide the egg from the ramekin into the center of this vortex. Cook the egg for 2 to 3 minutes until the whites are set but the yolk remains soft. Using a slotted spoon, transfer the poached egg onto a plate lined with parchment paper to drain excess water.
- Poach the Second Egg: Repeat the poaching process for the second egg exactly as you did the first.
- Prepare the Olive Oil Sauce: While the second egg is cooking, warm the extra virgin olive oil and Aleppo pepper in a small skillet over medium heat. Heat just until the oil is infused with the pepper flavors, being careful not to burn the pepper.
- Assemble the Dish: Immediately transfer the poached eggs onto the yogurt mixture in the serving bowls. Drizzle the warm Aleppo pepper olive oil sauce evenly over the eggs and yogurt.
- Serve: Serve the eggs in garlicky yogurt sauce immediately, accompanied by your favorite rustic bread to soak up the flavorful sauce.
Notes
- Using Greek yogurt at room temperature ensures a smooth, creamy texture and prevents it from curdling under the warm oil drizzle.
- The optional vinegar added to the poaching water helps the egg whites set more quickly and neatly.
- Swirling the egg in a fine mesh sieve before poaching creates a compact egg white for a more visually appealing presentation.
- Aleppo pepper can be substituted with mild red pepper flakes if unavailable, but the unique smoky, fruity flavor of Aleppo pepper is recommended.
- Serve immediately after assembling, as the poached eggs are best enjoyed warm and the yogurt fresh.
- Rustic bread is perfect for serving and soaking up the garlicky yogurt and olive oil sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat