Jammy Eggs on Savory Yogurt

There’s a cold snap blowing through the Eastern Seaboard at the moment—at least according to my kids who live there. It’s exciting this early in the season, but chilly weather and dark days get old eventually. That’s when a bit of armchair travel comes in handy—imagining yourself in some far-flung place, enjoying new flavors with the sparkling sea rather than a blustery city as your backdrop.

That’s what I was thinking as I assembled this simple breakfast today: Jammy Eggs on Savory Yogurt, a dish inspired by a trip abroad and an example of how food can truly transport.

A Memorable Meal

This is a dish I’ve made on repeat since visiting Turkey with my family more than a decade ago. Much as I loved the grilled meats and meze, the savory pastries and sticky sweets, it was the breakfasts that enchanted me most.

At every hotel and homestay, we were met with a morning spread of eggs and yogurt, salty cheeses, tomatoes, cucumbers, and of course, olive oil. Up until that point, my breakfast yogurt was always topped with fruit—never eggs. How strange! After 10 days in Turkey, I was hooked and have been making eggs like this ever since. I consider it vacation on a plate.

How to Make Jammy Eggs on Savory Yogurt

The method couldn’t be simpler and comes together in no time. Here’s how it goes:

1. Cook your eggs. Place one or two in a pot and cook them to your liking. I prefer mine jammy—see the recipe below for my method.
2. Toast the bread. While the eggs cook, pop a slice of crusty bread or pita into the toaster.
3. Assemble your plate. Spread a generous swipe of thick yogurt onto a pretty plate. Top with cherry tomatoes and sliced cucumbers (I sometimes add tender greens, leftover vegetables, or olives as well).
4. Finish with flavor. Drizzle with olive oil and sprinkle with a pinch or two of flaky salt (Maldon is my favorite). By now, your toast and eggs should be ready.
5. Add the eggs. Halve the eggs, set them on top of the yogurt, and season to your liking. To stay in the Mediterranean vein, try Aleppo pepper, sumac, or za’atar. But anything you love is fair game—everything bagel seasoning, freshly chopped dill, cilantro, or mint, or simply salt and pepper.

A Very Nourishing Breakfast

Beyond being downright delicious, this plate is wonderfully nourishing. Each serving (with two eggs) delivers about 25 grams of protein, plus vitamin C, iron, and probiotics. In my book, it’s the whole package.

A quick note: this recipes is a distant cousin of çılbır, a traditional Turkish dish of poached eggs over garlicky yogurt, drizzled with spiced butter. You can find an olive oil variation over on The Mediterranean Dish.

Now, where shall we go on vacation next and what will we eat?

If you like these Jammy Eggs, check out other recipes inspired by travels near and far:

• Brothy Chickpeas with Garlic Croutons — inspired by Sicily
• Rustic Apple Cake — from a cooking school outside Rome
• Celery Salad with Hazelnuts, Dates, and Pecorino — from a meal in New York City
• Perfect Omelet — learned in a small hotel in a small town in France
• Turmeric Tonic — inspired by hip Silver Lake in Los Angeles
• Shrimp Tacos — courtesy of Baja, Mexico

Print

Jammy Eggs on Savory Yogurt

This is a breakfast that manages to feel supremely luxurious and entirely nourishing at the same time. Inspired by a trip through Turkey, it brings together so many wonderful flavors and ingredients. Although it is made up of breakfast basics, it also makes a wonderful lunch or light supper.

Course Breakfast, lunch, dinner

Prep Time 5 days

Cook Time 6 days 30 minutes

Servings 1

Author Katie Morford

Ingredients

• 1 – 2 eggs
• 1 slice crusty bread or 1/2 pita
• 1/3 cup plain Greek yogurt (nonfat, low-fat, or whole)
• Several cherry tomatoes, halved
• 10-ish thin slices Persian or English cucumber
• 1-2 teaspoons extra-virgin olive oil
• Salt (Maldon or another flaky salt if you have it)
• Seasonings of your choice (such as sumac, Aleppo pepper, za'atar, freshly chopped dill/mint/ basil/parsley/cilantro, everything bagel seasoning, and so on)

Instructions

1. Add 1/2 inch of water to a small saucepan. Turn the heat to medium-high and bring the water to a full boil. Quickly, though gently, set the egg(s) into the pan (use tongs if you prefer). Put on the lid and set the timer for 6 1/2 minutes.

2. While the egg(s) cook, put the bread in the toaster. Pull out a salad plate and spread the yogurt over the bottom leaving a border around the edge. Season the yogurt lightly with salt.

3. Pile the tomatoes in one quarter of the plate and the cucumbers in another. Drizzle the olive oil over the vegetables and yogurt.

4. When the timer rings, remove the egg(s) and rinse under cold water until cool enough to handle. Peel the eggs and use a sharp knife to cut them in half. Set the halves cut-side-up on the yogurt Season the eggs with a pinch of salt and sprinkle/scatter your favorite spices or herbs over everything. The version pictured here is with several shakes of Aleppo pepper and sumac),

5. Enjoy while the eggs are still warm with the toasted bread for scooping up the goodies.