• 4 large eggs
  • 1 1/2 cups Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley
  • 4 tablespoons unsalted butter
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chilli flakes
  1. In a small saucepan over low heat, melt the butter. Once melted, stir in the paprika, ground cumin, red pepper flakes, and a pinch of salt. Mix well and let it infuse over low heat for a few minutes. Remove from heat and set aside.
  2. In a mixing bowl, combine the Greek yogurt with the minced garlic. Add salt and pepper to taste, and stir well. Spread this yogurt mixture evenly onto the serving plates or shallow bowls.
  3. Fill a large pot with water and bring it to a gentle simmer. Add eggs and for about 3-4 minutes for a soft yolk or longer for a firmer yolk.
  4. Place the poached eggs on top of the yogurt mixture on each plate and drizzle the spiced butter generously over the eggs and bacon.

Garnish with chopped fresh parsley and sprinkle with pan fried bacon (optional)

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