Mediterranean Diet Sultan Eggs
Experience the vibrant flavors of the Mediterranean with this irresistibly creamy and aromatic recipe for Mediterranean Diet Sultan Eggs. Perfectly poached eggs rest atop a bed of garlicky Greek yogurt, crowned with a drizzle of warm spiced olive oil infused with paprika, cumin, and red pepper flakes. Garnished with fresh parsley and paired with warm pita bread, this dish combines bold spices with rich textures, embodying the wholesome goodness of the Mediterranean diet. Ready in just 30 minutes, Sultan Eggs make for a stunning and nutritious breakfast or brunch that’s as flavorful as it is visually impressive. Treat your taste buds to this quick and easy poached egg recipe that brings Mediterranean flair to your table!
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Recipe Information
Ingredients
- 1 cup Greek yogurt
- 1 clove Garlic
- 3 tablespoons Extra-virgin olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Red pepper flakes
- 2 pieces Large eggs
- 2 tablespoons White vinegar
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 pieces Pita bread
Instructions
In a small bowl, mix the Greek yogurt with the minced garlic and a pinch of sea salt. Set it aside to allow the flavors to meld.
Heat 2 tablespoons of olive oil in a small skillet over low heat. Add the paprika, ground cumin, and red pepper flakes, stirring for 1–2 minutes until fragrant. Remove the skillet from heat and set the spiced oil aside.
Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
Crack each egg into a small bowl or ramekin. Using a spoon, swirl the simmering water to create a gentle whirlpool, then gently slide one egg into the center of the swirl. Repeat the process for the second egg.
Poach the eggs for 3–4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and place them on a plate lined with paper towels to drain.
Spread the garlic yogurt mixture evenly onto two serving plates or shallow bowls.
Carefully place one poached egg on top of each yogurt bed.
Drizzle the spiced olive oil over the eggs and yogurt. Sprinkle with freshly chopped parsley, a pinch of black pepper, and additional sea salt, if desired.
Serve immediately with warm pita bread for dipping.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
