Eggs With Yogurt & Chile Butter

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1-2
Servings

5m
Prep Time

5m
Cook Time

10m
Ready In

Recipe: #37337

August 11, 2021

Categories: Breakfast, Dairy, Eggs, Middle Eastern, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Yogurt, Kosher Dairy, Breakfast Casseroles more

recipe by:
ellie

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recipe by:
ellie

"Recipe source: Fresh Figs cookbook"

Original recipe yields 1-2 serving

Metric US

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Ingredients

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2/3 cup yogurt (Greek yogurt, strained)
1/2 garlic clove
2 tablespoons butter
1/4 teaspoon pepper (Aleppo pepper)

1/2 teaspoon vinegar (white wine vinegar or apple cider vinegar)
2 eggs
Sumac, pinch
Salt & pepper

Nutritional

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.