Directions:
- Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
- Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
- Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
- Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.62 Kcal (911 kJ) | ||
| Calories from fat | 147.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.41g | 25% | |
|---|---|---|---|
| Cholesterol | 350.51mg | 117% | |
| Sodium | 154.44mg | 6% | |
| Potassium | 231.13mg | 5% | |
| Total Carbs | 4.6g | 2% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 13.48g | 27% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 10% | |
| Calcium | 128.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 134.32 Kcal (562 kJ) | ||
| Calories from fat | 91.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.13g | 25% | |
|---|---|---|---|
| Cholesterol | 216.34mg | 117% | |
| Sodium | 95.33mg | 6% | |
| Potassium | 142.65mg | 5% | |
| Total Carbs | 2.84g | 2% | |
| Sugars | 1.92g | 12% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 8.32g | 27% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1.1mg | 10% | |
| Calcium | 79.4mg | 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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