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Poached eggs with yoghurt and Aleppo-pepper butter

Poached eggs with yoghurt and Aleppo-pepper butter recipe - For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 15 mins cooking plus draining
Poached eggs with yoghurt and Aleppo-pepper butter recipe
Poached eggs with yoghurt and Aleppo-pepper butter recipe

Yoghurt and eggs are a great combination, and the Aleppo-pepper butter adds a touch of heat. Look for the golden-crusted variety of Turkish bread rather than the super-soft white kind - it has a lot more flavour.

Ingredients

  • 8 eggs
  • ½ cup (loosely packed) coriander, coarsely chopped
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • ½ cup (loosely packed) mint, coarsely chopped
  • ¼ cup (loosely packed) dill, coarsely chopped
  • 1 golden shallot, thinly shaved on a mandolin
  • 1-2 pickled green chillies, thinly sliced crossways
  • 1 tbsp lemon juice
  • 500 gm plain Greek-style yoghurt
  • 8 thick slices of Turkish bread, toasted
  • Extra-virgin olive oil for drizzling
Aleppo-pepper butter
  • 50 gm butter, diced
  • 1 tbsp Aleppo pepper (see note)

Method

Main
  • 1
    For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.
  • 2
    Poach eggs in a saucepan of simmering water over medium-high heat until cooked to your liking (2½-3 minutes for soft-poached). Remove with a slotted spoon and drain briefly on paper towels.
  • 3
    Meanwhile, combine herbs, shallot and chilli in a bowl, drizzle with lemon juice, season to taste and toss to combine.
  • 4
    Spoon yoghurt onto plates, top with eggs, drizzle with Aleppo-pepper butter, scatter with herb salad and serve with toasted Turkish bread.

Notes

Aleppo pepper, a ground mild chilli, is available from Turkish grocers and online from herbies.com.au; if it’s unavailable substitute another mild chilli powder.