Name: Garlic Yogurt Poached Eggs with Chili Oil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup non-fat Greek yogurt; 1 clove garlic; 0.25 tsp sea salt; 3 large eggs; 1 tsp white vinegar; 1 tsp ghee; 1 tsp extra virgin olive oil; 0.5 tsp Aleppo pepper; 0.25 tsp smoked paprika; 1 tbsp fresh dill; 1 slice sourdough bread

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.

YOUR SOLIN GENERATED RECIPE

Garlic Yogurt Poached Eggs with Chili Oil

Poached eggs nestled on a bed of creamy garlic-infused yogurt, finished with a drizzle of warm, smoky chili oil and fresh dill for a silky and savory experience.

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NUTRITION

Protein

46.0g

Fat

25.4g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

1 clove garlic

0.25 tsp sea salt

3 large eggs

1 tsp white vinegar

1 tsp ghee

1 tsp extra virgin olive oil

0.5 tsp Aleppo pepper

0.25 tsp smoked paprika

1 tbsp fresh dill

1 slice sourdough bread

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, minced garlic, and sea salt until smooth and set aside to reach room temperature.
2
In a small skillet over low heat, melt the ghee with the olive oil.
3
Stir the Aleppo pepper and smoked paprika into the oil mixture for 1 minute until fragrant and deep red, then remove from heat.
4
Fill a medium saucepan with water and vinegar, bringing it to a very gentle simmer.
5
Carefully crack eggs into the water and poach for 3 minutes until the whites are set but the yolks remain runny.
6
Spread the garlic yogurt mixture onto a serving plate and top with the warm poached eggs.
7
Drizzle the spiced chili oil over the top, garnish with fresh chopped dill, and serve immediately with toasted sourdough.