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When Hanger Strikes

  • Writer's pictureMari

Yogurt Poached Eggs

Inspired by shakshuka, I figured if you could poach eggs in tomatoes you could poach them in anything. I was right. Put a spin your scrambled eggs and toast and try poaching them in yogurt.

Makes 1 serving


3 tbs plain yogurt (3% fat or higher OR Greek Yogurt)

1 tbs + 1 tsp water

1 tbs lemon juice

1/2 tsp lemon zest

1 clove garlic

1/2 tsp chili flakes

1 tsp olive oil

1 tbs onion

1 egg

Salt and pepper

1 tsp chopped Cilantro

A dash of zatar

**For 2 eggs, add 1 more tbs yogurt, 1 more tbs water


1. Heat a small frying pan over medium low heat. In a small bowl, add the yogurt, 1 tbs water, garlic, lemon juice, lemon zest, chili flakes, and salt and pepper . For 2 eggs, add one more tbs each yogurt and water. For this recipe, it is better to use higher fat or Greek yogurt. Lower fat yogurt splits very easily while cooking. Stir very well to combine.

2. Add 1 tsp olive oil into the pan and add the onion. Sauté for 1 minute then pour the yogurt mix into the hot frying pan. Let it cook for 2 minutes, until it has thickened slightly. Make a well in the middle of the pan and crack the egg(s) into it. Sprinkle with a little salt and pepper. Drizzle the edge of the pan with 1 tsp more water, and cover with a lid. Let it steam for about 2-3 minutes, or until the egg has cooked sunny side. Garnish with chopped cilantro and zatar.


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