Ingredients

1 cup (240g) whole milk Greek yogurt

1 Tbsp (15ml) extra virgin olive oil

1 Tbsp fresh lemon juice (about ½ a small lemon)

1 clove garlic (peeled and grated or minced)

1 Tbsp fresh dill (finely chopped, plus more for garnish)

2 tsp fresh mint (finely chopped)

½ tsp kosher salt

4 large eggs (recommended 2 per person)

1 Tbsp distilled white vinegar

Pita or crusty bread, for serving

Flaky sea salt, for sprinkling

Freshly ground black pepper, to taste

3 Tbsp (42g) unsalted butter

1 tsp Aleppo pepper

Instructions

Step 1: Make the herbed yogurt. In a large mixing bowl, combine the Greek yogurt, olive oil, fresh lemon juice, grated garlic, chopped dill, and kosher salt. Whisk everything together until smooth. Set aside.

Step 2: Poach the eggs. Fill a medium saucepan with at least 3 inches of water, add the white vinegar, and heat over medium until it reaches a gentle simmer—avoid boiling. Crack each egg into a small ramekin or bowl. Carefully lower one or two eggs at a time into the water. Poach for about 3 minutes until the whites are set but yolks are still runny.

Step 3: Drain the eggs. Use a slotted spoon to carefully lift the eggs from the water and place them on a plate lined with paper or kitchen towels to absorb excess moisture. Repeat with remaining eggs.

Step 4: Make the butter sauce. In a small pan over medium heat, melt the butter and add the Aleppo pepper. Cook for about 1 minute, stirring frequently, until fragrant.

Step 5: Assemble and serve. Divide the herbed yogurt between shallow bowls. Top each with two poached eggs, then spoon the spiced butter sauce over the eggs. Garnish with extra dill or mint and sprinkle with flaky sea salt and freshly ground pepper. Serve immediately with pita or crusty bread.

Tips & Variations

Use fresh herbs like dill and mint for the best flavor; dried herbs will change the dish’s character.

For a spicier kick, increase the Aleppo pepper or substitute with a pinch of cayenne.

If you don’t have Aleppo pepper, smoked paprika or mild chili flakes make good alternatives.

Poached eggs can be prepared a day ahead and gently reheated in warm water before serving.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt’s thickness and creaminess make it ideal for this dish. If using regular yogurt, strain it through a fine sieve or cheesecloth to remove excess liquid and achieve a similar consistency.

How do I know when poached eggs are done?

The egg whites should be fully set and opaque, while the yolks remain soft and runny. Poaching for about 3 minutes usually achieves this, but timing can be adjusted slightly based on egg size and water temperature.