Levantine Eggs Recipe

Place the Greek yogurt in a medium bowl. Add the grated garlic, lemon juice, 1 tablespoon olive oil and 1/2 tsp fine salt. Whisk until smooth. If the yogurt feels too thick for spreading, whisk in up to 1 tablespoon of water, 1 teaspoon at a time, until it reaches a silky, spreadable consistency.

Adjust seasoning to taste: more lemon for brightness or more salt if needed. Cover and set aside at room temperature while you prepare the other components so it remains silky (not chilled).

In a small heatproof bowl or jar, combine 1/4 cup neutral oil with 1 1/2 tsp Aleppo pepper flakes, 1/4 tsp smoked paprika and 1/4 tsp salt.

Warm the oil gently: either microwave for 20–25 seconds until warm (not smoking), or place the bowl over a small saucepan of barely simmering water for 2–3 minutes. This blooms the pepper and paprika, releasing aroma and flavor into the oil.

Let the oil sit for 5 minutes so the flavors infuse, then skim any foam and keep warm or at room temperature for drizzling.

Heat a skillet or griddle over medium-high heat. Spread 1 tablespoon unsalted butter evenly on both sides of the sourdough slices.

Grill or toast the bread 2–3 minutes per side (depending on thickness) until golden brown and crisp at the edges. Keep warm in a low oven (about 200°F / 95°C) if desired.

Fill a medium saucepan with about 4 cups of water and bring to a gentle simmer over medium heat. Add 1 tsp white vinegar and 1/4 tsp salt. Reduce heat so the surface is barely moving — small bubbles, not a rolling boil.

Create a gentle vortex

Use a spoon to stir the water to create a gentle whirlpool. This helps the egg white wrap around the yolk when you drop the egg in.

Crack each egg into a small bowl or ramekin (one at a time). Swirl the water and gently slip the egg from the bowl into the center of the vortex. For a less-shaped poach, simply lower the bowl to the surface and tip the egg in carefully.

Poach the eggs for 3 to 3 1/2 minutes for a runny yolk with set whites. If you prefer slightly firmer yolks, cook 4 minutes. Use a slotted spoon to lift an egg and check the whites are set.

Transfer poached eggs to a plate lined with paper towel to drain briefly. Keep warm by placing them in a shallow pan set in the low oven used for the bread, or hold in a bowl of warm water for up to 5 minutes while plating.

Spread about 1/2 cup of the silky yogurt evenly across the two grilled sourdough slices (roughly 1/4 cup per slice), leaving a slight border.

Place one poached egg on each slice of yogurt-covered toast. Gently press so the egg sits nestled in the yogurt bed.

Drizzle the Aleppo pepper oil over the eggs and yogurt: about 1/2 tablespoon per slice (roughly 1 to 1.5 tablespoons total) so you get ribbons of red oil. Spoon a little of the pepper flakes from the oil over the eggs for color if desired.

Sprinkle 1/2 teaspoon ground sumac evenly across both servings for a bright, lemony tang. Then scatter the chopped fresh dill (about 1/2 tablespoon per slice), a light pinch of Aleppo flakes (about 1/8 tsp total) and finish with a small sprinkle of flaky salt (about 1/8 tsp).

Serve immediately so the yolks are runny and the contrast between warm eggs, cool yogurt and spicy oil is at its best.