Soft Boiled Eggs with Greek Yoghurt & Sumac

savoury yoghurt revival

I love me some Greek yoghurt in the morning and usually pair it with granola and berries, but when you add herbs, salt, pepper and some olive oil, all of a sudden a whole other culinary world appears. And trust me, you do not want to miss out on that one.

Servings: 2

Total time: 15 min

For this dish

4 eggs

2 cups Greek yoghurt* (10% or 3,5% fat)

fresh dill 

2 tbsp olive oil 

1 tsp sumac 

pinch of chili flakes 

salt and pepper to taste

serve with

toasted sourdough, pita bread or simit

Instructions

1. Divide the yoghurt between two shallow bowls, then season with salt, pepper and stir in a bit of olive oil.

2. In a small pot, bring water to a boil and cook the eggs for 6 1/2 minutes, then place in an ice-water-filled bowl. Once they’re cool enough to handle, peel the eggs, slice in half and place two eggs in each yoghurt bowl. Drizzle some olive oil on top, sprinkle with sumac, chili flakes, a bit of flakey sea salt and freshly cracked black pepper.

3. Serve with toasted sourdough, pita or simit and dip until no yoghurt is left!