Greek Soft-Egg Breakfast Bowls with Tomato Corn Relish

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 4 large eggs
• 2 cups plain Greek yogurt
• 2 medium heirloom tomatoes
• 1 cup fresh sweet corn kernels
• 1 small cucumber
• 1/3 cup pitted Kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 3 tbsp olive oil
• 1 lemon
• 1 garlic clove
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. 1Dice the heirloom tomatoes and cucumber into small even pieces. Combine them in a bowl with the sweet corn kernels, sliced Kalamata olives, chopped dill, juice of half the lemon, one tablespoon olive oil, salt, and black pepper to make a bright relish.
2. 2Stir the remaining olive oil, minced garlic, oregano, and a squeeze of lemon into the Greek yogurt until smooth and creamy; divide among four shallow bowls as the base.
3. 3Bring a medium saucepan of water to a gentle simmer over medium heat. Crack each egg into a small ramekin.
4. 4Create a gentle whirlpool in the simmering water with a spoon, then carefully slide one egg into the center. Poach for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon onto a paper-towel-lined plate and repeat with remaining eggs.
5. 5Spoon a generous mound of the tomato-corn relish over each yogurt base. Nestle one soft-poached egg on top of each bowl.
6. 6Crumble feta cheese evenly over the bowls and drizzle with any remaining lemon juice and a final thread of olive oil.
7. 7Season the egg yolks lightly with salt and black pepper. Garnish with extra dill fronds.
8. 8Serve immediately while the eggs are warm so the runny yolk mixes into the cool yogurt and relish for a creamy, savory bite.