Mediterranean-Spiced Egg and Yogurt Breakfast Skillet

Mediterranean-Spiced Egg and Yogurt Breakfast Skillet
  • 2 tablespoons Pompeian Organic Extra Virgin Olive Oil
  • 1 shallot, diced
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1 tablespoon za'atar spice
  • 3-4 green chard leaves, sliced thinly
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 1/3 cup full-fat greek yogurt
  • 1/2 teaspoon fresh mint, diced
  • 1/2 teaspoon fresh cilantro, diced
  • 1/2 teaspoon fresh parsley, diced
  • 1/2 teaspoon fresh basil, diced
  • 1 slice lemon, juiced

Serve with:

  • 1-2 pieces whole wheat naan
  1. Heat a skillet over medium-low heat. Add in Pompeian Organic Extra Virgin Olive Oil. Add in diced shallot and chickpeas. Sprinkle with 1/2 tablespoon za'atar. Cook for 2-3 minutes, tossing occasionally. 
  2. Add thinly sliced green chard to the skillet and sprinkle with remaining 1/2 tablespoon za'atar and salt. Toss for 1 minute, or just until the chard turns dark green. 
  3. Make three holes in the skillet for each of your eggs. Crack the eggs into each hole and cook on medium low for 5-7 minutes or until the whites are fully cooked. 
  4. When the egg whites are nearly opaque - add in your yogurt. Add a big dollop around the whites of each egg. 
  5. Take the skillet off the heat, sprinkle with diced herbs, squeeze a little lemon juice over the top and sprinkle pepper to taste. Serve with naan or alone

Author: Brewing Happiness


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