Name: Garlic Yogurt Poached Eggs with Chili Oil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cups Nonfat Greek Yogurt; 2 large Eggs; 1 clove Garlic; 1 tbsp Ghee; 1 tsp Aleppo pepper; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh dill; 1 slice Sourdough bread; 1 tsp White vinegar

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 in a creamy, garlic-infused yogurt base and drizzled with a warm, smoky chili-infused ghee for a silky finish.

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NUTRITION

Protein

50.4g

Fat

26g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cups Nonfat Greek Yogurt

2 large Eggs

1 clove Garlic

1 tbsp Ghee

1 tsp Aleppo pepper

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh dill

1 slice Sourdough bread

1 tsp White vinegar

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PREPARATION

1
In a small bowl, whisk the Greek yogurt with minced garlic, lemon juice, and sea salt until completely smooth and creamy.
2
Melt the ghee in a small saucepan over low heat, add the Aleppo pepper, and stir for 1 minute until the oil is fragrant and bright red.
3
Bring a medium pot of water to a simmer, add the white vinegar, and create a gentle vortex with a spoon.
4
Crack the eggs into the water one at a time and poach for 3 minutes until the whites are opaque but the yolks remain soft.
5
Spread the garlic yogurt onto a shallow plate, top with the poached eggs, and drizzle the warm chili ghee over the top.
6
Garnish with fresh dill and black pepper, then serve immediately with a piece of toasted sourdough bread.