INGREDIENTS

• 1 cup plain Greek yogurt
• 1 tablespoon chopped fresh dill
• 10 mint leaves, chopped
• 2 cloves garlic, finely grated
• Sea Salt
• Freshly ground black pepper
• 2 eggs
• 1 tablespoon white vinegar
• ¼ cup olive oil
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon smoked paprika

INSTRUCTIONS

1. In a medium bowl, stir together yogurt, most of the fresh herbs (reserve a bit for garnish) and the garlic. Season, to taste with salt and pepper.
2. Bring a pot of water to simmer over medium-low heat.
3. One at a time, crack eggs over a fine mesh sieve to strain the loose egg whites.
4. Add vinegar to hot water and stir water to create a vortex.
5. Gently transfer strained egg to the center of the vortex and cook for about 3 minutes or until whites have set and yolks are still runny.
6. Using a slotted spoon, remove egg and place on paper towel lined plate to drain and repeat with the second egg.
7. In a small skillet, warm the olive oil over medium low heat and add crushed red pepper and smoked paprika.
8. Spread yogurt on two plates and top with one egg each.
9. Drizzle spiced oil over the top and season with reserved herbs and a bit more salt and pepper.
    

SERVES: 2