Jammy Eggs with Zippy Spiced Yogurt
Originally adapted from Molly Baz’s Cook This Book, my version uses fewer dishes, less oil, and is ready to be meal prepped. You can prep everything ahead of time and just assemble day of.
Serves 2
Ingredients
3 eggs
- Spiced Yogurt
1/2 cup Greek yogurt, full fat or 2%
1/2 lemon, zested and juiced
Salt & Pepper
Turmeric
Cayenne (optional)
- For serving
4 T. Chopped pistachios
- 2 Pita or Naan
Finishing Salt, ex. Maldon
Sumac (optional)
Instructions
- Bring a pot of water to boil over medium. One boiling, carefully put eggs in. Set a timer for 8 minutes. Once the timer is complete, drain and quickly transfer them to an ice bath.
- To make the yogurt, mix in the lemon zest, juice, salt, pepper, turmeric, and cayenne.
- Zhoosh the yogurt into a shallow bowl or plate, place three halved eggs on top. Serve topped with chopped pistachios, a sprinkle of flaky salt, a pinch of sumac, and slices of pita on the side.
Notes
Step 1 & 2 can be prepared in advance. Wait to peel the eggs until serving. For easy egg peeling, carefully prick the bottom of the eggshells with a pin before putting to boil. After draining and before the ice bath, give the egg shells a tap and a crack – I swivel them around in the pan – before quickly dumping into salted ice bath.
3 eggs
- Spiced Yogurt
1/2 cup Greek yogurt, full fat or 2%
1/2 lemon, zested and juiced
Salt & Pepper
Turmeric
Cayenne (optional)
- For serving
4 T. Chopped pistachios
- 2 Pita or Naan
Finishing Salt, ex. Maldon
Sumac (optional)
Recipe Notes
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