Eggs With Yogurt & Chile Butter

Prep Time
Cook Time
Ready In

"Recipe source: Fresh Figs cookbook"

Original recipe yields 1-2 serving


  • Serving Size: 1 (632.9 g)
  • Calories 969.9
  • Total Fat - 69.7 g
  • Saturated Fat - 29.9 g
  • Cholesterol - 1874.7 mg
  • Sodium - 934.3 mg
  • Total Carbohydrate - 8.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 5.5 g
  • Protein - 73 g
  • Calcium - 409.7 mg
  • Iron - 8.7 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.2 mg

Step 1

In a small shallow bowl (about the size of a cereal bowl) add the yogurt and then stir in the garlic and 1/4 teaspoon salt.

Step 2

On a plate place a paper towel.

Step 3

In a saucepan over medium heat melt the butter and add the aleppo pepper. Take pan off heat.

Step 4

In a separate saucepan over medium heat add boiling water and then add 1/4 teaspoon salt and the vinegar. crack eggs into separate cups and then using a spoon swirl the water in the saucepan. Drop eggs into the swirling water, one at a time. Lower heat and let eggs cook until whites are set (only a few minutes). The eggs will rise to the top of pan when done

Step 5

When eggs are done, using a slotted spoons transfer them to the paper toweling and then after water is drained from eggs place eggs on top of yogurt mixture. Pour chile butter over top and sprinkle with salt and pepper and sprinkle with sumac. Serve with toast.

Tips & Variations

No special items needed.



Interesting dish! I'm not very good at poaching eggs, but they tasted good, even if not very pretty! I really liked the Aleppo butter!

review by:
(24 Sep 2021)