Ingredients

1 cup (240g) whole milk Greek yogurt

1 Tbsp (15ml) extra virgin olive oil

1 Tbsp fresh lemon juice (about ½ a small lemon)

1 clove garlic, peeled and grated or minced

1 Tbsp fresh dill, finely chopped, plus more for garnish

2 tsp fresh mint, finely chopped

½ tsp kosher salt

4 large eggs (recommended 2 per person)

1 Tbsp distilled white vinegar

Pita or crusty bread, for serving

Flaky sea salt

Freshly ground black pepper

3 Tbsp (42g) unsalted butter

1 tsp Aleppo pepper

Instructions

Step 1: Make the herbed yogurt by combining Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt in a large mixing bowl. Whisk well and set aside.

Step 2: Fill a medium saucepan with at least 3 inches of water and add distilled white vinegar. Heat over medium until water reaches a gentle simmer—avoid boiling.

Step 3: Crack each egg into a small ramekin or bowl. Carefully drop eggs one at a time into the simmering water. Poach for 3 minutes until whites are set but yolks remain runny. Poach two eggs at a time for even cooking.

Step 4: Use a slotted spoon to transfer poached eggs to a plate lined with paper or kitchen towels to drain excess moisture. Repeat with remaining eggs.

Step 5: In a small pan over medium heat, melt butter and stir in Aleppo pepper. Cook for about 1 minute until fragrant, stirring often.

Step 6: To assemble, divide the herbed yogurt evenly into shallow bowls. Top each with two poached eggs and spoon the spicy butter sauce over them.

Step 7: Garnish with extra fresh dill or mint and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with pita or crusty bread.

Tips & Variations

Use fresh herbs for the yogurt to brighten the dish; dried herbs can be substituted but reduce quantity by half.

For a spicier sauce, increase the Aleppo pepper or substitute with a pinch of cayenne pepper.

Eggs can be poached a day in advance and gently reheated in hot water before serving.

Serve with warm toasted bread to soak up the luscious yogurt and butter sauce.

Storage

Store leftover poached eggs separately in an airtight container in the refrigerator for up to one day. The herbed yogurt can be stored covered in the fridge for up to 2 days. Reheat eggs gently in warm water before serving to maintain yolk texture. Assemble just before serving for the freshest taste.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and creamier, which works best for this dish. If using regular yogurt, strain it through cheesecloth for a few hours to thicken it before using.

Why add vinegar to the poaching water?

Vinegar helps the egg whites coagulate more quickly, resulting in a neater poached egg with a tender, well-formed white and runny yolk.