Equipment

• Small bowls or ramekins (for cracking eggs)
• Small saucepan or pot
• Slotted spoon
• Mixing bowl and spoon
• Paper towels or kitchen towel

Ingredients

• 4 large eggs
• 1 cup plain Greek yogurt (labneh or plain whole-milk yogurt can be used)
• 2 cloves garlic, finely minced or microplaned
• Salt, to taste
• 4 tbsp salsa macha (store-bought or homemade)
• Fresh cilantro or parsley, for garnish
• Toasted sourdough bread or warm pita, for serving

Instructions

1. Prepare the poaching water: Fill a small saucepan with 2–3 inches (5–7 cm) of water. Bring it to a gentle simmer over medium-low heat. Avoid a rolling boil — a calm simmer helps eggs hold their shape.
2. Crack the eggs: Crack each egg into a small bowl or ramekin. This makes it easier to slide them into the water cleanly and reduces the risk of breaking the yolk.
3. Poach the eggs: Optionally stir the water with a spoon to create a gentle whirlpool before adding an egg; this can help the white wrap around the yolk. Slide 1–2 eggs into the simmering water and poach for 2–3 minutes for runny yolks, or up to 4 minutes for slightly firmer yolks.
4. Remove and drain: Use a slotted spoon to lift the eggs from the water. Transfer them to paper towels or a clean kitchen towel to remove excess water. Repeat with remaining eggs.
5. Make the garlic yogurt: In a small mixing bowl, combine the Greek yogurt with the finely minced or microplaned garlic and a pinch of salt. Stir well and taste, adjusting salt if needed. Let the yogurt sit for a minute so the garlic aromatics mellow slightly.
6. Assemble the plates: Spread an even layer of the garlic yogurt across two plates or shallow bowls. Gently nestle two poached eggs on top of each yogurt bed.
7. Finish with salsa macha and garnish: Drizzle about 2 tablespoons of salsa macha over each plate, distributing the chili oil and toasted nut fragments evenly. Garnish with fresh cilantro or parsley. If the salsa macha is very thick, thin it with a teaspoon of neutral oil so it pours smoothly.
8. Serve immediately: Serve right away with toasted sourdough or warm pita for scooping. The dish is best enjoyed while the yolks are warm and soft.

Notes & Tips

• Greek yogurt gives a creamy, tangy base that contrasts beautifully with spicy, smoky salsa macha. Labneh or full-fat plain yogurt are excellent alternatives if you prefer a milder tang or thicker texture.
• To help poached eggs keep their shape, remove any loose egg white before poaching and avoid vigorous boiling. A gentle swirl in the pot can help the white wrap around the yolk.
• If your salsa macha is too thick to drizzle, thin it with a teaspoon or two of neutral oil (like canola or avocado oil) until it reaches a pourable consistency.
• For extra richness, finish with a small drizzle of good-quality olive oil or a pat of melted butter over the eggs and salsa.
• Customize heat and texture by adjusting the amount of salsa macha. Add toasted sesame seeds or chopped toasted almonds for extra crunch if desired.
• This recipe is ideal for a quick, flavor-forward brunch. Leftovers are best assembled just before serving to preserve the texture of poached eggs and the fresh tang of yogurt.