Poached Eggs with Yogurt and Hot Red Pepper Sizzle

Name: Poached Eggs with Yogurt and Hot Red Pepper Sizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces sheeps, goats, or cows milk yogurt; 1 garlic clove, peeled; 1/2 teaspoon coarse salt; 1 tablespoon white vinegar; Kosher salt; 4 very fresh eggs at room temperature; 4 tablespoons ( 1/2 stick) unsalted butter at room temperature; 1/2 teaspoon Marash or Aleppo pepper; Pinch of sweet or hot paprika; 2 small cazuelitas, porcelain remekins, or small gratin dishes

Servings: persons

1
Drain the yogurt in a sieve lined with a paper towel for 30 minutes, until thickened.
2
In a small bowl, mash the garlic to a paste with the salt.
3
Add the yogurt and blend well.
4
Set aside at room temperature.
5
About 20 minutes before serving, put 2 small cazuelitas in a wide saucepan of water to cover.
6
Set over medium heat and slowly bring to a simmer.
7
Carefully transfer the cazuelitas to a doubled kitchen towel to drain.
8
Leave the pot of water on the stove.
9
Add the vinegar to the water and maintain at a simmer.
10
One by one, break an egg onto a saucer and slip into the water.
11
Cover the pot, turn off the heat, and poach the eggs until the whites are set but the yolks are still soft, about 2 1/2 minutes.
12
Carefully remove the eggs with a slotted spatula and place 2 eggs in each warm cazuelita.
13
Top each egg with one-quarter of the garlic yogurt.
14
Quickly melt the butter in a small conventional saucepan.
15
Add the Marash pepper and paprika and stir; the butter will turn bright red.
16
Drizzle the butter over each serving, leaving the paprika powder and pepper flakes behind in the saucepan.
17
Serve at once.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces sheeps, goats, or cows milk yogurt, 1 garlic clove, peeled, 1/2 teaspoon coarse salt, 1 tablespoon white vinegar, and more.

Yes, Poached Eggs with Yogurt and Hot Red Pepper Sizzle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!