I’ve always been a huge fan of savory yogurt bowls, but my challenge was creating one that truly felt like a complete meal. I wanted that rich, tangy flavor but needed it to have real staying power.
The inspiration for this dish struck when I was staring at a can of cannellini beans and a tub of Greek yogurt. I wondered, “What if I combine these?” The result was a total game-changer: a creamy, protein-packed base that’s incredibly smooth and the perfect foundation for these gorgeous Mediterranean poached eggs.
It sounds (and looks) gourmet, but it comes together surprisingly fast. This has become my absolute favorite way to elevate a weekend brunch, and it’s a stunning dish to serve to friends.
A Modern Twist on a Mediterranean Classic
This isn’t just a basic poached eggs with yogurt recipe. The real magic is in the foundation, which transforms the entire meal. It’s a nourishing choice that feels both light and hearty at the same time.
- The Herbed Bean-Yogurt: Blending cannellini beans with non-fat Greek yogurt creates a base that is unbelievably creamy and smooth. It’s packed with protein and fiber, making this a truly satisfying meal that keeps you full.
- The Vibrant Flavors: We’re using a generous amount of fresh dill and mint. This isn’t just a garnish; it’s a core flavor that brightens every single bite.
- The Warm Aleppo Oil: This is the finishing touch that brings it all together. The gently warmed olive oil infused with Aleppo pepper drizzles over the cool yogurt and warm egg, creating an amazing contrast. It adds a mild, fruity warmth, not an aggressive spice.
How This Stunning Brunch Comes Together
Don’t be intimidated by the components; it’s all about simple, smart steps. The process is straightforward and quick.
1. The Creamy Foundation
This is the 5-minute step that changes everything. You simply add the cannellini beans, Greek yogurt, minced garlic, fresh herbs, and lemon zest to a food processor and blend until it’s perfectly smooth. That’s it.
2. The Perfect Poach
My number one tip for perfect poached eggs: crack your egg into a fine-mesh sieve first. Let the thin, wispy whites drain away. This leaves you with the firm white and yolk, which will poach into a perfect, compact shape. Just slide it from the sieve into a ramekin, then into the simmering water.
3. Assemble and Serve
While the eggs poach, quickly wilt the spinach with sliced garlic. In another tiny skillet, warm the olive oil and Aleppo pepper. To serve, just layer it all in a shallow bowl: spinach on the bottom, a generous spread of the bean-yogurt, top with an egg, and finish with that gorgeous red-infused oil.
My Tips for Success
Here are a few extra tips to guarantee this recipe turns out perfectly for you.
- Use Fresh Eggs: This is the single biggest secret to great poached eggs. Fresher eggs have tighter whites and hold their shape beautifully.
- Prep the Base Ahead: The herbed bean-yogurt base is actually fantastic if you make it a day ahead. The flavors have time to mingle. Just store it in an airtight container in the fridge and let it sit out for 30 minutes before serving.
- Don’t Scorch the Oil: When you make the Aleppo-infused oil, use very low heat. You’re just warming it to draw out the color and flavor, not frying it. It should take about 60–90 seconds.
More Mediterranean Breakfast Ideas
I’m obsessed with starting my day with these kinds of vibrant, satisfying flavors. If you are too, this is a great category of food to explore!
If you love eggs in a rich, savory sauce, my Mediterranean Shakshuka Recipe is a must-try for a weekend crowd. And for a quick, on-the-go option, these Mediterranean Egg Muffins are perfect to make ahead for the week.
Quick Questions Answered
What if I can’t find Aleppo pepper?
You can substitute a pinch of sweet paprika and a tiny pinch of cayenne pepper or red pepper flakes. But Aleppo pepper is truly worth finding for its unique fruity, mild heat. Most major grocery stores carry it now!
What do you serve with this?
A slice of rustic, toasted sourdough or whole-grain bread is absolutely perfect for dipping into the yolk and an extra swipe of the yogurt base.
Poached Eggs with Herbed Bean-Yogurt and Wilted Greens
Equipment
- Small food processor or immersion blender
- Medium saucepan
- Large Non-stick Skillet
- Fine-mesh sieve
- Slotted spoon
- Four shallow serving bowls
Ingredients
- 4 large pasture-raised eggs
- 1 15-ounce can no-salt-added cannellini beans, rinsed and drained
- 2 cups plain non-fat Greek yogurt
- 5 ounces fresh baby spinach
- 4 cloves garlic divided (2 minced, 2 thinly sliced)
- ½ cup fresh dill finely chopped
- ¼ cup fresh mint finely chopped
- 1 lemon zested and juiced, divided (about 2 tbsp juice total: 1 tbsp for spinach, remainder for bean–yogurt)
- 4 tablespoons extra-virgin olive oil
- 2 –3 teaspoons Aleppo pepper
- Freshly ground black pepper
Instructions
- Forge the Creamy Bean–Yogurt Foundation: In a food processor, combine the cannellini beans, Greek yogurt, minced garlic, dill, mint, and lemon zest; blend until smooth. Transfer to a bowl, season with black pepper, and stir in the remaining lemon juice.
- Construct the Verdant Base: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced garlic; sauté 30 seconds. Add spinach and 1 tablespoon water; cover and cook 1–2 minutes until wilted. Sprinkle with 1 tablespoon lemon juice, season with black pepper, and toss. Remove from heat.
- Master the Silken Poach: Fill a medium saucepan with at least 4 inches of water and bring to a gentle simmer. Crack an egg into a fine-mesh sieve over a small bowl to drain thin whites, then into a ramekin. Create a gentle vortex and slide the egg in. Poach 3 minutes for a runny yolk (4–5 for medium). Poach up to 2 eggs at a time.
- Retrieve and Repeat: Lift eggs with a slotted spoon and drain on a clean towel; repeat for remaining eggs.
- Infuse the Crimson Finishing Oil: While the final egg cooks, warm the remaining 3 tablespoons olive oil with Aleppo pepper in a small skillet over low heat for 60–90 seconds until fragrant and deep red; do not let it smoke.
- Assemble and Serve: Divide spinach among four shallow bowls. Spoon the herbed bean–yogurt over the spinach, top each with a poached egg, and drizzle with the warm Aleppo oil. Garnish with extra dill or mint and serve immediately.
Notes
- Serving Suggestion: For a complete meal, serve alongside a slice of toasted whole-grain or sourdough bread for dipping.
- Make-Ahead: The herbed bean-yogurt base can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature for 30 minutes before serving for the best flavor.
- Spice Level: Aleppo pepper provides a mild, fruity heat. If you prefer more spice, add a pinch of cayenne pepper to the infused oil.
Nutrition Information
Per serving- Calories: 368 kcal
- Protein: 25.5 g
- Total Carbohydrates: 27 g
- Dietary Fiber: 6.7 g
- Total Fat: 18.8 g
- Saturated Fat: 3.6 g
- Cholesterol: 186 mg
- Sodium: 125 mg
- Added Sugars: 0 g
This is one of those recipes that looks like it came from a high-end restaurant but is secretly simple. I hope you love this fresh, satisfying take on a brunch classic!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
