`Poached Eggs and Yogurt with Smoky Pepper-Infused Olive Oil - Olive Oil Times

Poached Eggs and Yogurt with Smoky Pepper-Infused Olive Oil

This savory yogurt dish combines Greek yogurt, poached eggs and an easy homemade infused olive oil. Smoky, garlicky, spicy and a touch on the herbaceous side, this delicious dish will quickly become your new favorite breakfast recipe.
Poached Eggs and Yogurt with Smoky Pepper Infused Olive Oil
Poached Eggs and Yogurt with Smoky Pepper Infused Olive Oil
Sep. 11, 2020
Patterson Watkins

Poached eggs and yogurt is a sta­ple in many east­ern Mediterranean coun­tries, each with their own lit­tle twist on the clas­sic. Here, we sim­ply sea­son our yogurt with a lit­tle gar­lic, lemon zest, salt and pep­per. The pre­ferred yogurt for this dish is a full-fat greek-style yogurt or even a strained and thicker lab­neh. We love infus­ing a more robust EVOO for this recipe, adds even more spice and pep­per notes.


Poached Eggs and Yogurt with Smoky Pepper-Infused Olive Oil

Course: Breakfast, BrunchCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time



Making your own infused oils is sur­pris­ingly easy. This cayenne and smoked paprika combo can steep for a day or two before you’re actu­ally ready to assem­ble the rest of the dish and eat. To fur­ther save on time, feel free to sea­son your yogurt ahead of time.


  • 1/2cuprobust inten­sity extra vir­gin olive oil

  • 1/4tea­spoonsmoked paprika

  • 1/8 – 1/4tea­spoonground cayenne pep­per

  • 2cupsfull fat greek yogurt

  • 1gar­lic clove, peeled and minced

  • 1lemon, zested

  • 1/4 tea­spoonsalt

  • 1pinchcracked black pep­per

  • 2table­spoonswhite wine vine­gar

  • 4 – 8eggs

  • fresh pars­ley sprigs for gar­nish

  • fresh dill sprigs for gar­nish

  • 4eachnaan or pita, toasted or grilled


  • Combine olive oil, paprika and cayenne in a small saucepan and heat on low for 30 min­utes. Let the oil cool to room tem­per­a­ture before strain­ing (a cof­fee fil­ter or fine mesh strainer works best) and stor­ing.
  • In a medium bowl, com­bine yogurt, gar­lic, lemon zest, salt and pep­per, whisk until blended. Set aside or keep refrig­er­ated until ready to serve
  • Bring a medium pot, filled halfway with water, to a sim­mer over medium-high heat. Once sim­mer­ing, stir in vine­gar and care­fully crack in eggs. Reduce heat to medium-low and cook for 3 – 4 min­utes or until egg whites are firm and yolks are still a lit­tle runny. Remove from the pot using a slot­ted spoon.
  • To serve, spread sea­soned yogurt onto the bot­tom of plates and top with poached eggs. Drizzle with infused oil, gar­nish with herbs and serve with naan. 

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