Greek Yogurt Egg Breakfast Bowls with Charred Corn & Tomato Cucumber Salsa

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 4 large eggs
• 2 cups plain whole-milk Greek yogurt
• 1 1/2 cups fresh sweet corn kernels
• 2 cups diced heirloom tomatoes
• 1 cup diced English cucumber
• 3/4 cup crumbled feta cheese
• 1/3 cup halved kalamata olives
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 3 tbsp chopped fresh dill
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp chili flakes
• for serving pita chips or warm pita

Instructions

1. 1Heat a dry cast-iron skillet over high heat. Add the corn kernels and char 3 to 4 minutes, shaking the pan occasionally, until blistered and smoky; season with salt and set aside to cool slightly.
2. 2In a medium bowl, combine the diced heirloom tomatoes, cucumber, olives, half the dill, lemon juice, a drizzle of olive oil, oregano, salt, and pepper to make a bright salsa.
3. 3Stir the remaining olive oil, garlic powder, and salt into the Greek yogurt until smooth and creamy; divide the seasoned yogurt among four shallow bowls as the base.
4. 4Bring a small saucepan of water to a gentle simmer. Lower the eggs in carefully and soft-boil for exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath for 1 minute, then peel.
5. 5Slice each soft-boiled egg in half. Nestle two halves into each yogurt bowl.
6. 6Spoon the charred corn and the tomato-cucumber salsa the eggs.
7. 7Crumble feta generously over everything and finish with the remaining dill and a sprinkle of chili flakes.
8. 8Drizzle a final thread of olive oil across each bowl. Serve with pita chips or warm pita wedges for scooping.
9. 9Everything can be prepped the night before except the eggs; soft-boil them fresh in the morning for the best texture.