My regular breakfast and one of my favorite snacks.
It never gets old! Also, anything that looks this inviting and tastes even better that takes less than 15 minutes is a huge score in my book.
Notes:
YOGURT EGGY BOWL
Ingredients: 2 tbsp. garlic-infused olive oil, 1 large egg, 1 scallion, 1/3 cup plain yogurt, 1/2 cup chopped cucumber, 1/2 cup grape tomatoes, sea salt, pepper, paprika, dried parsley, dried dill, and red chili flakes to taste.
Serves 1.
1. Heat olive oil in a skillet pan over medium-high heat until glossy. Add the tomatoes and cook until browned and blistered. Move them to the side, then crack in the egg. Season with sea salt and pepper. Turn down to medium and cook for 5-7 minutes, or until desired done-ness.
2. Meanwhile, swipe an extra large spoonful of Greek yogurt across the bottom of a plate or shallow bowl. Once the egg is done, lay it on top of the yogurt along with the tomatoes.
3. Chop the cucumber and slice the scallion, add to the mix. Season the top of the eggy bowl with a sprinkling of smoked paprika, dried parsley, dried dill, and chili flakes. Add a piece of your favorite toast, for scooping.