Sunny Side Up Egg Over Spiced Greek Yogurt & Pita Bread

5 from 1 vote

The combination of sunny-side up or poached eggs and thick, sour Greek yogurt is unique to the Eastern Mediterranean and one of the most delicious combinations in all Mediterranean cooking. Indeed, eggs, ancient and wholesome, are one of the most important Mediterranean diet ingredients; yogurt, too, is an ancient food and one of the most revered fermented food products in the world. Add a little bread, a little extra virgin Greek olive oil and some spice and you’ve got a combination made in heaven perfect as a hearty breakfast, quick meal or snack.

SERVES 2

Ingredients

Pinch of Greek salt
4 tablespoons Greek yogurt
Pinch of cayenne
1 shallot sliced thin
1 garlic clove sliced thin
4 tablespoons extra virgin Greek olive oil plus more if needed
2 large eggs preferably organic
Chile oil as desired
2 pieces of oval or round flatbread
2 tablespoons chopped microgreens basil, parsley or chives

Instructions

Whisk together the yogurt, salt, cayenne and one tablespoon of olive oil, and set aside. You can prepare this a day ahead.
In a small nonstick skillet, lightly cook the shallot and garlic slices for a few minutes over medium heat, to soften. Remove and set aside.
In the same skillet heat two tablespoons of olive oil and crack the eggs one at a time into the skillet, to make two sunny-side up eggs. Cook until the white are firm but the yolks still a little runny.
In a separate skillet, warm the flat bread, brushing each side with a little olive oil.
Place the flat bread on two separate plates, spread half the yogurt mixture over each piece of flatbread and place an egg on top. Drizzle with chile oil and sprinkle with microgreens or chopped chives, parsley or basil, and serve.

Notes

Looking for more great egg breakfast ideas? Check out my Feta Pesto Egg recipe, that is a great option for a high-protein breakfast, brunch, or quick dinner—and they make for a comforting recipe, too! Ready in 30 minutes.