Description
This vibrant and wholesome dish features spiced chickpeas and soft-boiled eggs served atop a creamy herb garlic yogurt, accompanied by a refreshing tomato cucumber salad. Perfect for a nutritious and flavorful meal, it combines Mediterranean-inspired flavors with fresh herbs and a hint of spice, making it ideal for breakfast, brunch, or a light dinner.
Ingredients
Herb Garlic Yogurt
- 2 cups plain whole milk Greek yogurt
- 3 tablespoons fresh chopped dill
- 3 tablespoons fresh chopped parsley
- 2 small (or 1 large) garlic cloves, grated
- Zest from 1 small lemon
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
Tomato Cucumber Salad
- 2 Persian cucumbers, quartered
- 1 cup cherry tomatoes, halved
- 1 shallot, thinly sliced
- 1 tablespoon red grape vinegar
- 1 tablespoon fresh chopped dill and/or parsley
- ¼ teaspoon kosher salt
Eggs and Chickpeas
- 4 to 6 large eggs
- 3 tablespoons salted butter
- 1 (15 ounce) can chickpeas, drained, rinsed and patted dry
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- Optional: ½ teaspoon red chili flakes
- ¼ teaspoon kosher salt
For Serving
- Fresh chopped dill and parsley
- Warm torn pita, for scooping
Instructions
- Make the herb garlic yogurt: In a medium bowl, combine the Greek yogurt, chopped dill, chopped parsley, grated garlic, lemon zest and juice, and kosher salt. Stir well until all ingredients are fully incorporated. Cover the bowl and refrigerate until needed to allow the flavors to meld.
- Prepare the tomato cucumber salad: In another medium bowl, add the quartered Persian cucumbers, halved cherry tomatoes, thinly sliced shallot, red grape vinegar, chopped herbs (dill and/or parsley), and kosher salt. Mix thoroughly to combine and set aside to let the flavors develop.
- Cook the eggs: Bring a medium pot of water to a gentle simmer, avoiding a full rolling boil. Using a slotted spoon, carefully lower the eggs into the simmering water ensuring they are fully submerged. Let the eggs cook uncovered for exactly 7 minutes for soft-boiled texture. While eggs cook, prepare a large bowl filled with ice and cold water. Once time is up, transfer the eggs immediately into the ice bath for exactly 2 minutes to halt cooking. After cooling, gently tap each egg on a hard surface and carefully peel the shell using a small spoon to ease removal. Set peeled eggs aside until ready to serve.
- Prepare the chickpeas: Warm a medium nonstick skillet over medium heat. Add the salted butter and allow it to melt completely. Add the rinsed and dried chickpeas, minced garlic, cumin, sweet paprika, optional red chili flakes, and kosher salt. Stir occasionally while cooking for about 3 minutes until the chickpeas are heated through and aromatic. Remove the pan from the heat.
- Assemble and serve: Spread the herb garlic yogurt across a large serving platter or plate. Evenly distribute the warm spiced chickpeas on top of the yogurt. Spoon over the tomato cucumber salad in sections or over the chickpeas, depending on preference. Cut the soft boiled eggs in half lengthwise and arrange them yolk side up atop the salad and chickpeas. Garnish with additional freshly chopped dill and parsley. Serve immediately with warm torn pita bread or crackers for scooping.
Notes
- To make this dish dairy-free, substitute plain dairy-free Greek yogurt and use vegan butter instead of salted butter.
- To keep the dish gluten-free, serve with gluten-free pita, bread, or chips for scooping instead of traditional pita.
- Red chili flakes are optional and can be adjusted or omitted for milder flavor.
- Soft-boiled eggs can be cooked to preference by adjusting boiling time slightly (7 minutes recommended for creamy yolk).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
