About the Recipe
Ingredients
Plain Yogurt, room temperature - 2 cups
Garlic, minced - 2cloves
Fresh Dill, chopped - 2 T, plus more to garnish
Eggs - 4
White Vinegar - 2 T
Oleavia Smoked Red Hot Pepper Extra Virgin Olive Oil - 4 T
Red Chili Flakes - 2 t
Salt - To taste
Preparation
Step 1
Mix yogurt, garlic, dill, and salt to taste, and set aside.
Step 2
Heat water in a medium saucepan until just barely simmering, then add vinegar. Carefully crack the eggs and lower them into the water. Do not allow the water to boil. Cook eggs for 2-3 minutes until the whites are set but the yolks are still runny.
Step 3
Scoop the yogurt mixture into a serving platter and top with poached eggs.
Step 4
Pour the smoked hot pepper olive oil over the eggs and garnish with fresh dill and red chili flakes. Serve with crusty bread.