Ingredients
- •4 large eggs (shell-on)
- •1 cup full-fat Greek yogurt, at room temperature
- •2 cloves garlic, finely grated
- •1 tbsp lemon juice
- •¼ tsp kosher salt
- •3 tbsp unsalted butter
- •1 tsp Aleppo pepper (or 1/2 tsp sweet paprika + pinch cayenne)
- •½ tsp smoked paprika
- •2 tbsp fresh dill, roughly chopped
- •Flaky sea salt
- •Warm crusty bread or pita for serving
Instructions
Preheat sous vide water bath to 146°F (63°C).
Carefully lower eggs (in shells) into the water bath using a slotted spoon.
Cook for 70 min for perfect custardy yolk and just-set whites.
About 10 min before eggs are done, prepare the yogurt base.
Whisk together Greek yogurt, grated garlic, lemon juice, and kosher salt in a bowl until smooth and creamy.
Spread the garlic yogurt in a thick layer across two shallow bowls or a serving platter.
Melt butter in a small saucepan over medium heat until it begins to foam.
Add Aleppo pepper and smoked paprika to the butter and swirl for 30 sec until fragrant and the butter turns brick-red. Remove from heat.
When eggs are done, remove from water bath.
Crack each egg into a fine mesh strainer briefly to drain any loose whites, then gently slide onto the garlic yogurt.
Spoon the hot Aleppo pepper butter over the eggs and yogurt.
Shower with fresh dill and a pinch of flaky sea salt.
Serve immediately with warm crusty bread for scooping.
Notes
- •The yogurt MUST be at room temperature — cold yogurt against warm eggs kills the dish
- •Aleppo pepper is milder and fruitier than cayenne; it's worth seeking out at Middle Eastern shops
- •The fine-mesh strainer step removes wispy whites for a cleaner presentation
- •This is traditionally a sharing dish — serve it on one big platter with bread for tearing