Herb and Veggie Yogurt Bowl with Fried Egg
Category
Breakfast and Brunch
Servings
2
Prep Time
10 minutes
Cook Time
10 minutes
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
WHISK yogurt, garlic, and ¼ teaspoon salt in a small bowl.
DIVIDE the yogurt evenly between 2 serving bowls. Top evenly with cucumbers, olives, radishes, and fresh herbs.
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.
SERVE the egg on top of the yogurt. Sprinkle with za’atar and sumac and drizzle with more olive oil, if desired.
Nutrition
Nutrition
- Serving Size
- 1/2 recipe
- per serving
- Calories
- 350
- Fat
- 28 grams
- 43%
- Saturated Fat
- 9 grams
- 45%
- Cholesterol
- 225 milligrams
- 75%
- Sodium
- milligrams
- 48%
- Carbs
- 10 grams
- 3%
- Fiber
- 0 grams
- 0%
- Sugar
- 3 grams
- Protein
- 15 grams
- Calcium
- 244 milligrams
- 25%