This traditional way of cooking eggs and serving it with yogurt goes back to the time of the Ottomans. The sweetness of the poached eggs and the sourness of the garlic yogurt goes well with the chili flakes & walnut butter on top. —Gamze Mutfakta (Piper Nigrum)
Test Kitchen Notes
WHO: This is Piper Nigrum (GamzE)’s first time as a contest finalist!
WHAT: Poached eggs in a bed of garlicky yogurt and topped with a spicy, walnut-y butter.
HOW: Poach eggs, mix yogurt with mashed garlic, and fry chili flakes and walnuts in butter. Layer everything on a plate, season with red peppercorns and salt and pepper, and eat.
WHY WE LOVE IT: A quick egg dish that gives you a lot of flavor for minimal effort. If you really like garlic, don’t be afraid to use a clove more, and be sure to use good yogurt—it really makes the dish. —The Editors
garlic clove, mashed
dried chili flakes
apple cider vinegar
flat leaf parsley
Salt and pepper
In This Recipe
Crack each egg into separate small, shallow bowls. Prepare water to poach your eggs. Bring to a boil over high heat and add the vinegar. Lower the heat to a simmer.
Stir to create a vortex in the water and gently add eggs one at a time by lowering the bowl into the water in the center gently .
Cook for about 3 minutes for a soft yolk or about 4 to 5 minutes for a hard yolk. Place on a paper towel to drain excess water.
Put the yogurt in a bowl add the mashed garlic and stir. Divide the yogurt in to serving plates.
Add the butter to a small skillet over medium heat. Melt the butter with the chili flakes and crushed walnuts and sizzle for 1 to 2 minutes until the butter turns a golden color.
Place eggs on top of the yogurt and pour the spiced butter with walnuts on top of the eggs. Garnish the eggs with parsley and sprinkle with the red peppercorns and salt and pepper to taste.