Poached Eggs on Spiced Yogurt with Aleppo Chili Drizzle and Barbari Bread

Poached Eggs on Spiced Yogurt with Aleppo Chili Drizzle and Barbari Bread

Featuring Oikos Plain Greek Yogurt

The inspiration

  • 1 ½ cups Oikos Greek Yogurt

  • Freshly Ground Black Pepper, to taste

  • 1 tsp. Fennel Seeds, crushed

  • 1 tsp. Garlic, minced

  • 1 each Shallot, minced

  • 1 spring Tarragon, finely chopped

  • 1/2 each Lemon, zested and juiced

  • 1 Tbs. Olive Oil

  • Kosher Salt, to taste

  • 3 ea. Poached Eggs

  • Aleppo Chili Drizzle, as needed (recipe follows)

  • Chives, to garnish

  • Barbari Bread, as needed

  • Aleppo Chili Drizzle

    • 4 Tbs. Butter, unsalted
    • 1 Tbs. Olive Oil
    • 2 Tbs. Aleppo Pepper Flakes, crushed
    • 1 pinch Kosher Salt
    • Freshly Ground Black Pepper, to taste

The Technique

To prepare the Aleppo Drizzle:

1. Add butter to a cold saucepan, along with olive oil, crushed Aleppo pepper, salt and pepper. Turn heat on low, melt butter and bloom the Aleppo pepper. Hold warm for service.

To prepare the yogurt base:

2. In a mixing bowl, add yogurt, pepper, fennel seeds, garlic, shallot, tarragon, lemon zest and juice. Drizzle in olive oil, whisking until smooth and fully combined. Add salt to taste. Hold at room temp or cold for service.

To serve:

3. In individual bowls or ramekins, distribute the spiced yogurt and top with a poached egg. Generously drizzle warm Aleppo Pepper sauce over the top, and garnish with chives. Serve with Barbari bread.

Makes

3 servings

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