.jpg&w=3840&q=75)
2 Serves
20 Mins
In a mixing bowl, combine the Greek yogurt with minced garlic and a pinch of salt, whisking until smooth and creamy.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TurkishVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
174 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
262 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
213 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Bring a large pot of water to a gentle simmer and carefully poach the eggs until the whites are set but the yolks remain runny.
In a small saucepan, heat the butter or olive oil 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 the warm chili butter over the top before serving.
89
g28
g45
g
.jpg&w=3840&q=75)
Moroccan