YOUR SOLIN GENERATED RECIPE
Mediterranean Herb Yogurt Bowl
Soft-boiled eggs served over silky Greek yogurt with crisp cucumbers and a fragrant drizzle of herb-infused olive oil.
INGREDIENTS
0.75 cups Plain Greek yogurt (0%)
2 large Eggs
1 tbsp Extra virgin olive oil
0.5 cup Diced cucumber
0.5 cup Halved cherry tomatoes
1 tbsp Chopped fresh dill
1 tsp Za'atar
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a small saucepan of water to a boil, then carefully lower the eggs into the water using a slotted spoon.
Simmer the eggs for 6.5 minutes for a jammy yolk, then immediately transfer them to an ice bath for 5 minutes.
In a shallow serving bowl, spread the Greek yogurt into a smooth layer and season with half of the sea salt and black pepper.
Peel the cooled eggs, slice them in half, and place them gently on top of the yogurt base.
Arrange the diced cucumber and halved cherry tomatoes around the eggs to add volume and crunch.
Drizzle the extra virgin olive oil over the bowl and finish with a sprinkle of za'atar, fresh dill, and the remaining salt and pepper.