Ingredients
Scale
- 4 large eggs
- 1 cup Greek yogurt
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp red chili flakes
- 2 tbsp fresh mint or dill, chopped
- Salt to taste
- Pita bread or toast for serving
Instructions
- Gather all ingredients and crack the eggs into small bowls.
- In a small pan, heat olive oil over medium heat. Add smoked paprika and chili flakes, cooking for about 30 seconds until fragrant.
- Fill a saucepan with water and bring to a gentle simmer. Carefully slide each egg into the water and poach for 3-4 minutes, until whites are set but yolks remain runny.
- In a bowl, mix yogurt with salt until smooth.
- Spread the yogurt onto plates, gently place poached eggs on top, and drizzle with spiced olive oil.
- Garnish with fresh herbs before serving alongside pita bread or toast.
Notes
- Use fresh eggs for best results; they poach better and enhance presentation.
- Customize spices according to your preference; feel free to add more heat if desired.
- For added flavor, consider topping with crumbled feta cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 250mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 370mg