NUTRITION

SERVINGS

INGREDIENTS

1 cup Greek yogurt

1 clove garlic

0.25 tsp sea salt

1 tsp white vinegar

4 large eggs

0.5 tbsp ghee

1 tsp Aleppo pepper

0.25 tsp smoked paprika

1 tbsp fresh dill

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, minced garlic, and a pinch of the sea salt, then set aside to reach room temperature.

• 2

  Fill a medium saucepan with water, add the white vinegar, and bring to a very gentle simmer over medium heat.

• 3

  Crack each egg into a small ramekin and carefully slide them into the simmering water one at a time.

• 4

  Poach the eggs for approximately 3 to 4 minutes until the whites are fully opaque and set, but the yolks are still soft.

• 5

  While the eggs are poaching, melt the ghee in a small skillet over medium-low heat until shimmering.

• 6

  Stir the Aleppo pepper and smoked paprika into the melted ghee, cooking for 30 seconds until the oil turns a deep red and smells toasted.

• 7

  Spread the room-temperature garlic yogurt in a thick layer across the bottom of a shallow serving bowl.

• 8

  Use a slotted spoon to remove the poached eggs from the water, dabbing them briefly on a paper towel to remove excess moisture.

• 9

  Place the poached eggs gently on top of the yogurt bed.

• 10

  Pour the warm chili ghee over the eggs and yogurt, then garnish with fresh chopped dill, the remaining sea salt, and black pepper.