Packed with protein and probiotics, plain low-fat Greek yogurt is combined with fresh dill and garlic for a flavor punch. Top it off with perfectly poached eggs for additional protein and healthy fats. A sprinkle of Aleppo pepper adds a touch of spice, while sumac provides an extra antioxidant boost.
Preparation
5
min
Cooking
10
min
Portion
2
Ingredients
- 180 ml (¾ cup) plain low-fat Greek yogurt
- 45 ml (3 tbsp) fresh dill, chopped
- 1 clove garlic, finely chopped (or 5 ml / 1 tsp) minced garlic in a jar
- 15 ml (1 tbsp) butter
- 5 ml (1 tsp) ground Aleppo pepper (see note)
- 2 eggs, poached
- Pinch of sumac (optional)
Note: Ground Aleppo pepper is quite mild and has a fruity and salty taste. You can replace it with 1 ml (¼ tsp) of cayenne pepper and 2.5 ml (½ tsp) of paprika.
Preparation
- Place yogurt, garlic and dill in a small bowl and mix. Divide between 2 soup plates and set aside at room temperature.
- In a small non-stick skillet over medium-low heat, melt butter, stirring constantly. As soon as the butter turns a caramel color and gives off a nutty aroma, remove the pan from heat and add the Aleppo pepper. Stir to combine.
- Place poached eggs on yogurt. Pour the melted butter over the eggs and garnish with a pinch of sumac, if desired.
- Serve with a slice of bread or naan.
Notes
Can be kept 2-3 days in the refrigerator and does not freeze.
Créatrice culinaire
