Serves a Crowd

Poached Eggs on Spiced Yogurt with Aleppo Drizzle + (Optional) Barbari Bread

June  4, 2019
Photo by Erin Alexander
Author Notes

Super easy and absolutely delicious. This classic Meditteranean breakfast dish has many names depending on what country you might find yourself in; this is my take! First debuted on F52 gram in June 2019 // @you_feta_believe_it @21sw.table —Jared Arat

  • Prep time 40 minutes
  • Cook time 20 minutes
  • Serves 3
Ingredients
  • Eggs on Spiced Yogurt and Aleppo Pepper Drizzle
  • 3 (or more) High Quality Eggs (Pasture Raised/Organic are best!)
  • 350 grams Greek Yogurt
  • 1 teaspoon Garlic, Minced
  • 1 sprig Tarragon, Chopped Finely
  • 1 teaspoon Fennel Seeds, Crushed
  • 1 Small Shallot, Finely Chopped
  • 4 tablespoons Unsalted Butter
  • 1/2 Lemon
  • 2 tablespoons Aleppo Pepper Flakes, Crushed
  • (Very Optional) Easiest Barbari Bread, Maybe Ever
  • 1.5 cups Unbleached Flour
  • 1.5 tablespoons Yogurt
  • 1 teaspoon Active Dry Yeast
  • 1 teaspoon Baking Powder
  • 1 cup Lukewarm Water
  • 3 tablespoons Olive Oil
  • 1 tablespoon Kosher Salt
In This Recipe
Directions
  1. Before you do anything else, take your eggs out of the fridge. You want them at room temp to get a perfect poach every time. If you did decide to make the Barberi bread, after following the directions at the bottom of the page, place the baking sheet with the proofed dough into a 450-degree oven and set a timer for 20/25-minutes. If you decided to use storebought bread I would toast it at this point. Omit bread entirely for an amazing gluten free/low-carb brunch.
  2. I usually get the Aleppo Butter Sauce going next, as it's a set-it-and-forget-it step that will make your life easier when it's time to plate up, and it couldn't be simpler. Add unsalted butter to a cold saucepan, along with 1 tablespoon of olive oil (to keep the butter from browning), crushed Aleppo pepper, and a good pinch of salt and fresh cracked black pepper. Turn heat on low. By the time your butter has completely melted, the Aleppo Pepper will have bloomed beautifully, adding great depth of flavor. Turn off heat and let sit while you prep the yogurt and poach your eggs. Then turn the heat back on once you start plating, and the sauce will be the perfect temperature when you're ready to eat.
  3. For the yogurt base: add yogurt to a large mixing bowl. Add fresh cracked pepper, crushed fennel seeds, garlic, shallot, and chopped tarragon, as well as the zest and juice of half a lemon. Drizzle in 1 tablespoon of olive oil, whisking until smooth and fully combined. Add salt to taste. I usually serve this at room temp, but you can throw it in the fridge no problem; it's great cold.
  4. To poach the perfect eggs, grab your room temperature eggs and crack them into a ramekin or short edged mug. If you prefer to discard excess whites, you can crack your eggs individually into a tea strainer and let them sit for a few seconds before transferring them into your ramekin/mug, but this is totally optional, and I never do it at home. I don't put anything like vinegar or lemon juice in my water - just straight up normal water goes into a medium saucepan, enough to fill it up halfway. Heat until the water is at a rolling boil, and then turn off the heat. When the water is calm, slowly lower your eggs into the water, and let sit still for exactly six minutes. Voila! Perfect poached eggs. Drain over a paper towel, and start heating up the Aleppo sauce.
  5. In small bowls, distribute the spiced yogurt and lay one of your perfect poached eggs on top. Generously drizzle warm Aleppo Pepper butter sauce over the top, and garnish with your choice of herbs. I use chives or cilantro/parsley stems. Enjoy with bread or with a spoon for a gluten-free alternative
  6. (Very Optional) To make the Easiest Mediterranean-style Barbari Bread, maybe ever, wind the clock back one or two days. If you don't want to do this, just grab some interesting country-style bread from your favorite bakery. When you have five minutes (it's so quick!) start by whisking the active dry yeast into lukewarm water and stirring to combine. Then combine the dry ingredients above in a large mixing bowl, and whisk until homogenous. Add the yogurt, olive oil, and water + yeast mixture, and stir vigorously with a fork until a shaggy dough ball forms. Then massage with your hands, until a wet but cohesive dough ball has formed. Turn out onto a counter or cutting board lightly coated in olive oil or water, and knead for two or three minutes. The dough should be pliable, but wet. Drizzle some olive oil into the mixing bowl, drop in the dough ball, and cover. Let rise in the fridge for at least 24 hours. Once this time has elapsed, turn the dough out into a half baking sheet coated lightly in olive oil and stretch to form. Cover with a damp towel and let proof at room temperature for at least one hour or up to 6 hours. You can totally proof it for longer than 6 hours, but you should return it to the fridge to slow things down. Once ready to bake, uncover and coat with sesame and nigella seeds. Bake for 20 to 25 minutes, or until golden brown.

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