Poached Eggs and Yogurt with Smoky Pepper-Infused Olive Oil
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: Easy4
servings10
minutes35
minutesMaking 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.
Ingredients
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
Directions
- 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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