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Herb and Veggie Yogurt Bowl with Fried Egg

Herb and Veggie Yogurt Bowl with Fried Egg

(0)
prep time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
servings: 2
Herb and Veggie Yogurt Bowl with Fried Egg

Creamy, luscious Cabot Plain Greek Yogurt gets a savory upgrade with this Middle Eastern-inspired herb-and-veggie bowl. Serve it with pita chips or crusty bread for breakfast, brunch, or a light lunch.

Ingredients

  • 1 cup Cabot Plain Greek Yogurt

  • 1 clove garlic, grated

  • ½ teaspoon salt, divided

  • 1 mini cucumber, sliced

  • ½ cup mixed olives, preferably Kalamata and Castelvetrano

  • 2 radishes, sliced 
  • 3 tablespoons chopped fresh herbs, such as parsley, dill, and mint
  • 2 teaspoons extra-virgin olive oil, plus more for serving 
  • 2 large eggs
  • Za’atar and sumac for serving

Directions

  1. WHISK yogurt, garlic, and ¼ teaspoon salt in a small bowl.

  2. DIVIDE the yogurt evenly between 2 serving bowls. Top evenly with cucumbers, olives, radishes, and fresh herbs.

  3. HEAT oil in a small nonstick or cast iron skillet over medium heat. Crack the eggs into the pan and season with the remaining ¼ teaspoon salt. Cook until desired doneness, 1½ to 2 minutes for a runny yolk, and 3½ to 4 minutes for a firmer yolk.

  4. SERVE the egg on top of the yogurt. Sprinkle with za’atar and sumac and drizzle with more olive oil, if desired.

Tags:Recipe, Breakfast and Brunch, Lunch

Creamy, luscious Cabot Plain Greek Yogurt gets a savory upgrade with this Middle Eastern-inspired herb-and-veggie bowl. Serve it with pita chips or crusty bread for breakfast, brunch, or a light lunch.

Directions

  1. WHISK yogurt, garlic, and ¼ teaspoon salt in a small bowl.

  2. DIVIDE the yogurt evenly between 2 serving bowls. Top evenly with cucumbers, olives, radishes, and fresh herbs.

  3. HEAT oil in a small nonstick or cast iron skillet over medium heat. Crack the eggs into the pan and season with the remaining ¼ teaspoon salt. Cook until desired doneness, 1½ to 2 minutes for a runny yolk, and 3½ to 4 minutes for a firmer yolk.

  4. SERVE the egg on top of the yogurt. Sprinkle with za’atar and sumac and drizzle with more olive oil, if desired.

Tags:Recipe, Breakfast and Brunch, Lunch

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