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Ingredients
Scale
- 1 cup low-fat Greek yogurt
- 2 tablespoons chopped fresh parsley, divided
- 1 teaspoon dried mint, divided
- 1 teaspoon granulated garlic
- 1 teaspoon sea salt, divided
- 4 large eggs
- ¼ cup butter
- 2 teaspoons Aleppo pepper flakes
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 tablespoon vinegar
- Pita bread or toast, for serving
Instructions
- Combine yogurt with parsley, mint, garlic, and salt in a bowl. Mix well.
- Spread the yogurt mixture on a serving plate and let it rest.
- Melt butter in a saucepan, stir in Aleppo pepper, paprika, and cumin.
- In a pot, bring water to a simmer, add vinegar, and poach eggs for 2 ½ to 3 minutes.
- Place poached eggs on the yogurt, drizzle with melted butter, and sprinkle additional herbs and salt.
Notes
Ensure a gentle simmer while poaching the eggs to prevent breaking.
Use fresh ingredients for optimal flavor.
Adjust spice levels to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Calories: 325
- Sugar: 3
- Sodium: 450
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 19
- Cholesterol: 378