Listen, don't look at the ingredient list and leave so quickly. Greek yogurt and eggs are not a "classic combination" in the West but after trying out this recipe, I'm a convert. Turkish people know what's up. Well, Nigella Lawson's interpretation of what Turkish people know, more specifically, knows what's up. Savory yogurt is actually the norm in many parts of the world, such as the Middle East and South Asia, so rest assured that it's tried and true. Plus, it's January and we're all trying to be #newyearnewme - combining two protein-rich breakfast ingredients felt very timely.
As Nigella insists, get some Aleppo pepper for this. You can substitute a mix of red pepper flakes and cayenne but don't be silly, they're not the same. I found my jar randomly, while browsing in a World Market but Amazon, Whole Foods, and maybe even the ethnic aisle at your grocery store will have this. The flavor is milder but still very bold and warm, I've also tried it on vegetables, fish, and chicken - it's very versatile, so it won't be one of those one-use-spice things.
The original recipe called for a poached egg and if you're able to do that without worry, go for it! My poached eggs are still inconsistent and I was hungry, so I pan-fried a runny egg. The crispy bits of the egg went really well with the savory yogurt. I hope you'll venture out into the world of yogurt and eggs and report back!
- 1 egg
- 1/2 cup Greek yogurt
- 1 crushed clove garlic
- Juice of 1/4 lemon
- 1/4 tsp Aleppo pepper
- 1 tsp olive oil
- Salt to taste
- Sprinkle of dried or fresh dill
- Create a double boiler for the yogurt. Bring a small sauce pan with water to a simmer and put a small bowl on top of the pan. The water in the pan should not touch the bowl.
- Add the yogurt, crushed garlic clove, salt, and lemon juice to the bowl. Mix with a fork or small whisk continuously, until the yogurt is a creamy texture. This should only take 3-5 mins. Turn off the heat and leave the bowl on top of the saucepan.
- Make your fried egg. Add about half the oil to a hot pan, crack the egg, and lower the heat. Let the egg cook on the lower heat until it's cooked and seasoned to your liking.
- Put the yogurt in your serving bowl and add the egg to the top.
- In the same pan that you cooked the egg in, add the rest of the oil. The pan should be hot so, the oil will be heated through quickly. Add the Aleppo pepper, swirl a few times, and pour the flavored oil on top of your egg and yogurt.
- Garnish with dill and eat by itself or with toast!