3 main things :-


  • Yoghurt spread
  • Aleppo butter
  • Poached eggs


1. Yoghurt spread - 

1 Cup greek yoghurt (room temperature)

1 Clove garlic (grated)

14th Teaspoon salt

1/2 Teaspoon black ground pepper


2. Aleppo butter - 

1 Tablespoon unsalted butter

1/4th Teaspoon ground cumin

1/2 Teaspoon paprika


Oil Dip (optional) -

1 Tablespoon fresh or powdered parsley

1 Tablespoon sliced jalapeños


Poached egg -

  • Take a pan and boil some water in it
  • When the water begins to bubble, add a spoon of vinegar to it 
  • Crack open an egg into a small bowl
  • Slide the egg slowly and closely into the pan from the bowl
  • Using the spatula, make sure the white part covers the yellow part of the egg properly to a perfect poached egg
  • Take the egg out in 4-5 minutes and put it on a tissue in a plate (to soak the extra water out)


1. Take a bowl - Add the yoghurt, garlic and salt pepper mix

2. Heat a pan on medium, add the butter to it until it bubbles

3. Add cumin, paprika, chilli flakes and stir until it takes the colour of the chilli and then shut the heat (let this mix infuse)

4. In a small bowl add a spoon of olive oil, add some parsley, jalapeño, salt to this and mix



Final serve :-

- Add the yoghurt mix to a deep bowl

- Hollow the centre to slip in the poached egg - put the poached egg in the centre very carefully

- Add the olive jalapeño carefully on top in strands

- Drizzle the chilli infused butter over this


Serve this with a toasted slice of sourdough bread or Lavash sticks