Eggs With Yogurt (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup plain Turkish or Greek yogurt
02 -
One small bunch fresh dill, chopped small
03 -
One small bunch fresh mint, chopped small
04 -
½ small garlic clove, smashed or finely grated
05 -
2 large eggs
06 -
1 tablespoon white vinegar
07 -
55g (2 oz) unsalted butter
08 -
1 teaspoon red chili flakes
09 -
½ teaspoon smoky paprika
10 -
Salt and black pepper to your liking
# Instructions:
01 -
Chop your mint and dill really small, smash or grate your garlic bit, and mix everything into your yogurt. Add a pinch of salt and pepper, then put it aside.
02 -
Get water boiling in a deep pot. Throw in your tablespoon of vinegar and swirl the water around. Crack an egg right into the middle of the swirling water. Let it cook about three minutes for a soft, runny center.
03 -
Grab your first egg with a slotted spoon and put it somewhere safe while you cook the second egg exactly the same way.
04 -
Throw your butter in a pan and melt it down. Once it starts to foam up, drop in the chili flakes and smoky paprika. Mix it all together.
05 -
Smear a good thick dollop of your garlicky herb yogurt onto your serving dish or small bowl.
06 -
Gently lay your poached eggs on the yogurt bed.
07 -
Pour your spicy butter mix all over the eggs and throw on some extra mint, dill, and a crack of black pepper before you dig in.
# Notes:
01 -
Garlic can really take over if you're not careful, so start small with just ¼ or ½ clove and add more if needed. A small grater works wonders for tiny garlic bits.
02 -
Don't throw salt in your egg water or your whites will break apart. Always go for the freshest eggs you can find.
03 -
Want something milder? Just swap out those spicy chili flakes for regular sweet paprika.