One of the best meals I know for times when I can't decide what to eat, or don't have time to whip up something amazing (but am starving), is an eggy bowl...
This version has a Grecian flare, in my opinion, and fills you up with weighing you down. Another plus. The egg is medium-cooked, which means cooked yolk with a "floater" of runniness on top, so when you cut into it, you get the gorgeous golden ooze, but not a flood. The herbed yogurt is cooling and fresh, and creamy. The simple salad of cucumber, tomato, and dill gives a splendid, crisp crunch.
You'll crave this, trust me.
Notes: Olive oil is extra-virgin.
GRECIAN EGGY BOWL
Ingredients: 1 egg, two sliced green onions, 1 tbsp. olive oil, 1/2 cup plain yogurt, 1 tbsp. chopped parsley, 1 tbsp. chopped basil, 1/2 cup chopped cucumber, 1/2 cup halved grape tomatoes, sea salt, pepper, paprika, 1/4 tsp. garlic powder, 1/2 tsp. dried or fresh dill, 1-2 tbsp. crumbled Feta cheese.
1. Heat olive oil in a skillet pan over medium-high heat until glossy. Add green onion and cook for 3 minutes. Crack in the egg. Season with sea salt, pepper, and paprika. Turn down to medium and cook for 5-7 minutes, or until desired done-ness.
2. Meanwhile, stir together yogurt, basil, parsley, and garlic powder. Season with sea salt to your taste. Set aside.
3. Combine chopped cucumber, grape tomatoes, and dill in a small bowl. Season with salt, if you like.
4. Spoon the herbed yogurt onto a plate, making a "swoop" in the middle. Nestle in the fried egg. Add the cucumber and tomato salad around the edges. Rain over the Feta cheese.