by: Kate McMillan
Cook Time
22 minutes
Prep Time
10 minutes
Yield
1 serving
Total Time
22 minutes
Prep Time
10 minutes
Yield
1 serving
summary
There is something so wonderful about a loaded breakfast bowl to start your day off right. This one is packed with nutrition—especially protein—and it’s simply beautiful as well. The combination of warm jammy eggs and roasted tomatoes against cool yogurt is a magical combination. This recipe serves one, but it’s simple to multiply to make more for a crowd.
ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small clove garlic, crushed
- ½ cup tomatoes, sliced into wedges, or cherry tomatoes
- Kosher salt
- Freshly ground black pepper
- ¾ cup plain Greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 2 large eggs
- 1 tablespoon chopped fresh cilantro
- Salsa macha or chili oil, optional
directions
- Preheat the oven to 400°F.
- Heat a frying pan over medium heat and add olive oil. Add crushed garlic and cherry tomatoes and season with salt and pepper. Saute for 2 minutes. Transfer to the oven and roast just until the tomatoes begin to soften, about 5 minutes. Discard the garlic clove and set tomatoes aside.
- In a small mixing bowl, stir together the yogurt, lemon juice and zest. Set aside.
- Bring a small pan of water to a boil over medium-high heat. Carefully lower the eggs into the water and set a timer for seven minutes. Fill a bowl with ice water. At exactly seven minutes, remove the eggs from the water using a slotted spoon and carefully drop into the ice water. Let the eggs sit for 2 minutes and then peel the eggs.
- Spoon the yogurt mix into the bottom of a bowl. Cut the eggs in half and add them to the bowl. Add the roasted tomatoes, along with all the oil at the bottom of the pan. Finish with fresh cilantro and a drizzle of salsa macha or chili oil, if desired.
notes
The reason for the crushed garlic is to add the essence of garlic. If you love a garlicky breakfast, you can certainly mince the garlic and add it to your bowl.
Don’t worry, your eggs will still be warm after 2 minutes in an ice bath. The reason for the cold is to shock the egg at the perfect jammy texture. Otherwise, the eggs will continue to cook.
Salsa macha chili oil is entirely optional but it does add a nice kick, as would sriracha or a Louisiana hot sauce. You can also add avocado and sourdough toast to complete your bowl.
Any leafy fresh herb would be lovely in this jammy eggs with roasted tomatoes recipe, including parsley, basil, oregano and marjoram.
