Okay, I know. Going to your favourite brunch place is fun. But you know what else is fun?
Preparing something as special from the comfort of your kitchen in only 15 minutes!
Let me present you medium boiled eggs with za’atar yoghurt and garlicky cherry tomatoes! Filling and satisfying breakfast or brunch option you won’t easily forget.
Flavour the yoghurt with za’atar and lemon zest, and then top it with medium boiled eggs and sautéed cherry tomatoes! Serve with whole-grain sourdough bread, and you are in for a real treat.
Why you’ll love these medium boiled eggs with za’atar yoghurt
Nutrient-Packed: This breakfast option delivers a balanced combination of protein, fat, and carbohydrates. Besides, it has an excellent amount of fibre, vitamins, minerals and beneficial phytochemicals.
Effortless & Speedy: You will only need a handful of ingredients and 15 minutes to whip up this dish. It is a perfect blend of simplicity and satisfaction.
Prep-Friendly: You can prepare every component of this dish in advance and keep it in the fridge. This way, you can assemble a super-fast breakfast in the morning and take it to work or school.
Enjoy your swift and delicious start to the day!
Which ingredients will you need to make this breakfast recipe?
Eggs: To make medium boiled eggs, use the freshest eggs possible.
Eggs typically remain fresh for 3 to 5 weeks. By freshest, I mean eggs 1-2 weeks old, as you will most often find them in stores.
Yoghurt (Skyr): Skyr is a type of yoghurt native to Iceland. It tastes similar to regular yoghurt but has a thicker texture due to a different production process.
The manufacturing starts with skim milk (milk without the cream part), which explains its low-fat content. Later, the yoghurt is strained to remove whey, which results in a thicker texture.
You can usually find Skyr in better-equipped grocery stores. Instead of Skyr, use regular firm yoghurt or labneh. If you don’t know what labneh is or how to make it, follow my recipe for homemade labneh.
Za’atar: Za’atar is a popular spice blend originating from the Middle East. It is traditionally made from sun-dried ground za’atar (wild thyme), white sesame seeds, dried sumac, and salt. Nowadays, wild thyme is commonly substituted with regular thyme or oregano.
You can buy pre-made za’atar blends or create your own using my easy za’atar recipe:
- 15 grams of dried thyme or oregano
- 15 grams of toasted white sesame seeds
- 15 grams of ground sumac or 1 tablespoon of lemon zest
- ½ teaspoon of sea salt (optional if you wish to reduce sodium intake)
Lemon: Lemon zest infuses a vibrant citrusy flavour to the yoghurt. At the same time, the acidity elevates existing flavours.
Cherry tomatoes: Try to use sweet and juicy cherry tomatoes for this recipe. Sautéing enhances their natural sweetness, contrasting with the slightly tangy Skyr.
Garlic: Fresh garlic imparts a subtle hint of pungency to the cherry tomatoes, elevating this dish to the level of your favourite brunch spot.
I wouldn’t recommend using powdered garlic for this recipe.
How to medium boil an egg
Medium boiled eggs are prepared by simmering them until the egg white is firm and the egg yolk slightly creamy in the centre.
To achieve the perfectly medium boiled eggs, follow these steps:
- Fill a pot with water, ensuring it covers the eggs.
- Once the water reaches a boil, lower the heat to keep a gentle simmer.
- Lower the eggs into the water using a tablespoon or a slotted spoon.
- Simmer the eggs for 7-9 minutes, adjusting the time based on egg size. Make sure the water is never vigorously boiling. You are risking the eggshells cracking and encouraging uneven cooking.
- Once the eggs are cooked, transfer them to a bowl of ice-cold water to stop the cooking process. Let them cool down for 5-10 minutes.
How to peel medium boiled eggs
To peel the medium boiled eggs, tap their whole surface with the back of a spoon. You want the shell to resemble a mosaic pattern.
The more cracked, the easier it will be to peel the shell off.
To make the peeling easier, hold the eggs underwater. Also, start peeling the eggs from the egg’s base. On the egg’s base, there is an air pocket that grows as the egg ages. The pocket allows easier shell removal and reduces the risk of the egg white breaking.
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