2 Serves
20 Mins
In a small bowl, whisk together the Greek yogurt and minced garlic until smooth, then set aside at room temperature.
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Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
205 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
374 mg / 1,250 mgPotassium
348 mg / 4,700 mgSodium
851 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
0 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
414 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Bring a pot of water to a gentle simmer and poach the eggs until the whites are set but the yolks remain runny.
In a small saucepan, melt the butter and stir in the Aleppo pepper or paprika until fragrant and vibrant red.
Spread the garlic yogurt onto serving plates, top with the poached eggs, and drizzle generously with the spiced butter.
25
g95
g20
g
Yemeni
