Ingredients
Scale
- 4 eggs
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 clove garlic, minced
- salt to taste
- fresh herbs for garnish (optional)
Instructions
- In a pot, bring water to a gentle simmer. Crack the eggs into the water and poach for about 3 minutes.
- Meanwhile, in a bowl, mix the Greek yogurt with minced garlic and salt.
- In a small pan, heat olive oil with paprika over medium heat until bubbling.
- Once the eggs are done, remove them from the pot and drain.
- Spread the yogurt mixture on a plate, place the poached eggs on top, and drizzle with the spiced olive oil.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- For extra flavor, consider adding a pinch of cayenne pepper to the olive oil.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 215mg