Greek Yogurt Savory Breakfast Bowls with Warm Corn, Tomatoes & Soft-Boiled Eggs

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 3 cups plain full-fat Greek yogurt
• 4 large eggs
• 2 cups fresh sweet corn kernels
• 12 oz diced heirloom tomatoes
• 1/2 diced English cucumber
• 1/3 cup halved Kalamata olives
• 1/2 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 3 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 1 grated garlic clove
• 1 lemon
• 2 tsp za'atar
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups crushed toasted pita chips

Instructions

1. 1Bring a small saucepan of water to a rolling boil. Gently lower in the eggs and boil exactly 6 minutes 30 seconds for jammy soft-boiled yolks, then transfer immediately to an ice bath for 2 minutes.
2. 2Peel the eggs carefully under cool water and set aside. Meanwhile, heat olive oil in a skillet over medium-high heat and add the corn; cook 3 to 4 minutes until tender-crisp and lightly golden in places.
3. 3In a medium bowl, toss the warm corn with the diced heirloom tomatoes, cucumber, olives, half the dill and mint, salt, and a squeeze of lemon. The residual heat from the corn should just warm the tomatoes without cooking them down.
4. 4In another bowl, stir the Greek yogurt with the grated garlic, remaining lemon juice, a drizzle of olive oil, and salt until smooth and tangy. Divide the seasoned yogurt among four shallow bowls, spreading it into a thick base.
5. 5Spoon the warm corn-tomato mixture over the yogurt. Halve the soft-boiled eggs and nestle two halves into each bowl so the jammy yolks face up.
6. 6Scatter crumbled feta and crushed pita chips over everything for crunch. Sprinkle generously with za'atar and the remaining herbs.
7. 7Finish each bowl with a final ribbon of olive oil and a crack of black pepper. Serve at once while the corn is still warm against the cool yogurt and the egg yolks are soft enough to stir through.