Directions:
- Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
- Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
- Melt butter in a heavy saucepan over medium heat, then add the sage, paprika and red pepper and stir just until the butter sizzles; remove from heat and season with salt.
- Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
- Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
- Using a slotted spoon or pasta server/fork, remove the eggs from the water, drain briefly and place 2 eggs atop the yogurt on each plate.
- Rewarm the butter mixture, if necessary, and spoon over the eggs.
- Serve immediately with pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.7 Kcal (1125 kJ) | ||
| Calories from fat | 199.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.18g | 34% | |
|---|---|---|---|
| Cholesterol | 365.83mg | 122% | |
| Sodium | 155.23mg | 6% | |
| Potassium | 232.84mg | 5% | |
| Total Carbs | 4.6g | 2% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 13.55g | 27% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 10% | |
| Calcium | 130.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 158.86 Kcal (665 kJ) | ||
| Calories from fat | 118.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 34% | |
|---|---|---|---|
| Cholesterol | 216.28mg | 122% | |
| Sodium | 91.77mg | 6% | |
| Potassium | 137.66mg | 5% | |
| Total Carbs | 2.72g | 2% | |
| Sugars | 1.84g | 12% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 8.01g | 27% | |
| Vitamin C | 0.8mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 10% | |
| Calcium | 77.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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