Persian Eggs
Spark your senses with this vibrant Persian Eggs recipe. This dish brings together silky poached eggs, herby garlic yoghurt, and a warm spiced butter for a bold breakfast adventure.
Ingredients
For the Yoghurt:
1 cup Greek yoghurt, at room temperature
1 clove garlic
½ teaspoon freshly ground black pepper
¼ teaspoon salt, or to taste (Optional)
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
For the butter:
½ stick unsalted butter
1 tablespoon chilli flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
For the eggs:
½ stick unsalted butter
1 tablespoon chilli flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
For the Yoghurt:
1 cup Greek yoghurt, at room temperature
1 clove garlic
½ teaspoon freshly ground black pepper
¼ teaspoon salt, or to taste (Optional)
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
For the butter:
½ stick unsalted butter
1 tablespoon chilli flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
For the eggs:
½ stick unsalted butter
1 tablespoon chilli flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
or vegan?See Swaps
& Variations
Method
Place yoghurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly.
Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chilli flakes, paprika, and cumin. Stir until the colour is uniform. Turn off the heat and let the spices infuse
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, add vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
Warm your Persian flat bread in an oven at 180°C for 5-7 minutes.
Add your yoghurt to Persian flatbread and then poached eggs, drizzle over spiced butter and enjoy.
Dietary Info
This recipe is vegetarian and nut-free. It can be easily adapted for gluten-free, dairy-free, or vegan diets with a few simple swaps.
Why You'll Love This Recipe
Sensory Delight: A beautiful contrast of chilled yoghurt and warm, sizzling spiced butter.
Protein Packed: Eggs and Greek yoghurt provide a nourishing start to your day.
Tear and Share: Perfectly paired with Persian Flatbreads for a hands-on dining experience.
Quick Luxury: Create a cafe-style brunch in your own kitchen in just 30 minutes.
Key Ingredients
Greek Yoghurt: Use full-fat for the creamiest texture or swap with a dairy-free almond or soy yoghurt.
Chilli Flakes: Aleppo pepper offers a mild, fruity heat, but standard red chilli flakes work perfectly for a bolder kick.
Fresh Dill: Adds a bright, citrusy note that cuts through the richness of the butter.
Deli Kitchen Persian Flatbreads: The ideal canvas for scooping up every last drop of golden yolk.
Serving Suggestions
Fresh Crunch: Pair with a side of sliced cucumber and radish for a crisp texture.
Extra Zest: A squeeze of fresh lemon juice over the eggs right before serving.
Bold Toppings: Scatter with toasted pine nuts or pomegranate seeds for a pop of colour and discovery.
Storage & Reheating
The spiced butter and garlic yoghurt can be prepared a day in advance and stored in the fridge. For the best experience, poach the eggs and warm your Deli Kitchen Persian Flatbreads fresh just before serving. Leftover yoghurt makes a fantastic dip for raw vegetables the next day.
A moment of discovery, blending bold spices with cooling herbs for a truly memorable meal.
Whether you are hosting brunch or treating yourself, it is a delicious way to start the day.
👉 Tried this recipe? Share your creation with us on social media: we love seeing how you make Deli Kitchen part of your mealtimes!
Swaps & Variations
To boost the protein even further, swap your base to Deli Kitchen Protein Wraps. These are super soft and contain 10g of protein per wrap, providing a sturdy and nourishing foundation for your poached eggs.
