So the other night I was up watching TV (food shows, what else?) and I saw this dish featured at a New York restaurant. The drawback to watching food shows late at night is that I can’t run out to the grocery store right away for the ingredients. The upside to watching food shows late at night is that I can’t run out right away for the ingredients.
Anyways, this dish was still calling my name a couple days later, so I set out to recreate it at home. And it was everything I dreamed it would be! Thick, garlicky Greek yogurt is topped with fresh poached eggs and chili butter. It all swirls together with the rich yoke to make the perfect savory sauce that’s just begging for crusty bread. The original dish uses a Turkish chile called kirmizi biber. I knew I’d never be able to find that, so I decided to substitute Aleppo pepper, which I had a hard time finding as it was. If you’re in a pinch, you can use cayenne pepper instead. I used 1/2 teaspoon and it was not spicy at all. Adjust accordingly.
Sorry for the over-exposed pictures. I knew the lighting was wrong when I shot it, but I was too eager to polish off the whole plate to reset. This recipe is going in my permanent repertoire, I love it that much already! It comes together in mere minutes for a perfect brunch, dinner or late night snack. Try it. And if you’re reading this late at night don’t worry, joy comes in the morning. 🙂
- 3/4 cup (6 oz) plain Greek yogurt
- 1 teaspoon garlic, minced
- 1 teaspoon fresh dill, chopped
- 3 tablespoons (3oz) butter
- 1/2 teaspoon Aleppo pepper
- 1/4 teaspoon paprika
- 4 eggs, poached
- Salt and pepper
- Crusty bread, toasted
- Combine the yogurt, garlic and dill. Season with salt and pepper to taste. Set aside.
- In a small saucepan, melt the butter, Aleppo pepper and paprika. Bring to a bubble, but do not brown. Remove from heat and set aside.
- To assemble: divide the yogurt mixture between 2 plates or bowls. Top with 2 poached eggs each, and drizzle with chili butter. Serve with toast.