Savory yogurt bowls are one of my favorite things to eat for breakfast. This might be the best one.
Yield: 1 serving
za'atar marinated butter beans with blistered tomatoes, and fried eggs over garlicky yogurt
Ingredients
za'atar marinated butter beans
- 1 can (14 oz / 400 g) butter beans, drained and rinsed
- ¼ medium red onion, thinly sliced
- Zest + juice of ½ lemon
- ¼ cup mixed olives, roughly chopped (optional)
- ¼ cup firmly packed mix of fresh mint, flat leaf parsley, and dill
- 1 tablespoon red wine vinegar
- 1–2 garlic cloves, grated
- 2 tablespoons extra virgin olive oil
- 2 teaspoons za’atar
- 1 teaspoon sumac
savory yogurt bowl
- olive oil
- 1 tablespoon of salted butter
- 1 teaspoon smoked paprika
- ¼ to ½ teaspoon of cayenne pepper or other spicy chili powder
- a large handful of mini tomatoes
- heaping ¼ cup of plain, full-fat yogurt
- 1 small garlic clove, grated
- 2 eggs
- salt
- feta cheese, crumbled
- A mix of fresh mint, dill, and flat-leaf parsley, finely chopped.
- sourdough toast
Instructions
- za'atar marinated butter beans: To a bowl, add the butter beans, red onion, lemon, olives, fresh herbs, garlic, red wine vin, and a good pinch of salt. set aside.
- Heat a small pan over medium heat, and add two tablespoons of olive oil, za'atar, and sumac. Toast until fragrant, about 1-2 mins. Gently pour the hot olive oil and seasonings over the beans and toss to coat. Set this aside to mingle while you prepare the other ingredients.
- blistered tomatoes: To the skillet, add a drizzle of olive oil, salted butter, smoked paprika, spicy chili powder, mini tomatoes, and a pinch of salt. Toss and cover with a lid. Leave alone until you hear sputtering.
- garlicky yogurt: while the tomatoes are going, mix the yogurt with the grated garlic.
- finish the tomatoes: carefully uncover the tomatoes and gently press down on each tomato to burst. Add about a ⅓ cup of the marinated beans, then toss to coat. Pour over the garlicky yogurt.
- fry the eggs: if needed, drizzle some more olive oil in the pan and fry the eggs with a pinch of salt. Fry until the whites are opaque, but the yolks are still runny.
- Top the savory yogurt bowl with the fried eggs, feta, and fresh herbs. Serve with sourdough toast.
Notes
1. Store the extra marinated beans in an airtight container in the fridge. It'll keep for about 4 days.
2. You might only need half a clove of garlic for the yogurt. You can toss the other half into the tomatoes before adding the beans.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 863Total Fat 59gSaturated Fat 16gUnsaturated Fat 44gCholesterol 403mgSodium 872mgCarbohydrates 58gFiber 24gSugar 8gProtein 32g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.
