Marissa's MediterraneanSilky poached eggs nestled in a bed of garlicky whipped yogurt, topped with a spicy, smoky chili butter. A breakfast game-changer!
In a bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Divide between two shallow bowls.
Melt butter in a small saucepan over medium heat. Once bubbling, stir in the Aleppo pepper and smoked paprika. Remove from heat immediately so the spices don't burn.
The butter should turn a beautiful deep red.
Bring a pot of water with a splash of vinegar to a gentle simmer. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
Place two poached eggs on top of each yogurt bowl. Drizzle generously with the warm chili butter and top with fresh dill. Serve with crusty bread!
For the best texture, use full-fat Greek yogurt. If you have time, let the yogurt sit at room temperature for 15 minutes before serving so it's not ice-cold against the warm eggs.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef