Garlic Yogurt Poached Eggs with Chili Oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Yogurt Poached Eggs with Chili Oil

YOUR SOLIN GENERATED RECIPE

Garlic Yogurt Poached Eggs with Chili Oil

Creamy Greek yogurt infused with garlic serves as a velvety base for perfectly poached eggs drizzled with a warm, smoky chili-infused olive oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

485kcal
Protein
49.4g
Fat
24.4g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Non-fat Greek yogurt

1 clove Garlic

0.25 tsp Sea salt

2 large Eggs

1 tbsp Extra virgin olive oil

1 tsp Aleppo pepper

1 tsp Fresh dill

1 tsp Fresh parsley

1 tsp White vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk the Greek yogurt with minced garlic and sea salt until smooth, then spread it onto a serving plate and allow it to come to room temperature.

  • 2

    Heat the olive oil in a small pan over low heat, add the Aleppo pepper, and stir for 1-2 minutes until the oil is fragrant and turns a vibrant red.

  • 3

    Bring a medium pot of water to a gentle simmer and stir in the white vinegar.

  • 4

    Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully slide the eggs in to poach for approximately 3 minutes.

  • 5

    Remove the eggs with a slotted spoon, pat dry with a paper towel, and place them gently on top of the garlic yogurt base.

  • 6

    Drizzle the warm chili oil over the eggs and garnish with freshly chopped dill and parsley before serving.

Garlic Yogurt Poached Eggs with Chili Oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Yogurt Poached Eggs with Chili Oil

YOUR SOLIN GENERATED RECIPE

Garlic Yogurt Poached Eggs with Chili Oil

Creamy Greek yogurt infused with garlic serves as a velvety base for perfectly poached eggs drizzled with a warm, smoky chili-infused olive oil.

NUTRITION

485kcal
Protein
49.4g
Fat
24.4g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Non-fat Greek yogurt

1 clove Garlic

0.25 tsp Sea salt

2 large Eggs

1 tbsp Extra virgin olive oil

1 tsp Aleppo pepper

1 tsp Fresh dill

1 tsp Fresh parsley

1 tsp White vinegar

PREPARATION

  • 1

    In a small bowl, whisk the Greek yogurt with minced garlic and sea salt until smooth, then spread it onto a serving plate and allow it to come to room temperature.

  • 2

    Heat the olive oil in a small pan over low heat, add the Aleppo pepper, and stir for 1-2 minutes until the oil is fragrant and turns a vibrant red.

  • 3

    Bring a medium pot of water to a gentle simmer and stir in the white vinegar.

  • 4

    Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully slide the eggs in to poach for approximately 3 minutes.

  • 5

    Remove the eggs with a slotted spoon, pat dry with a paper towel, and place them gently on top of the garlic yogurt base.

  • 6

    Drizzle the warm chili oil over the eggs and garnish with freshly chopped dill and parsley before serving.