Description
A vibrant and wholesome vegetarian dish featuring spiced chickpeas and soft boiled eggs, complemented by creamy herb garlic yogurt and a refreshing tomato cucumber salad. This meal combines warming spices with cool, fresh flavors, perfect for lunch, brunch, or as a shareable side, served alongside warm pita bread.
Ingredients
Herb Garlic Yogurt
- 2 cups plain whole milk Greek yogurt
- 3 tablespoons fresh chopped dill
- 3 tablespoons fresh chopped parsley
- 2 small (or 1 large) garlic cloves, grated
- Zest from 1 small lemon
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
Tomato Cucumber Salad
- 2 Persian cucumbers, quartered
- 1 cup cherry tomatoes, halved
- 1 shallot, thinly sliced
- 1 tablespoon red vinegar
- 1 tablespoon fresh chopped dill and/or parsley
- ¼ teaspoon kosher salt
Eggs and Chickpeas
- 4 to 6 large eggs
- 3 tablespoons salted butter
- 1 (15 ounce) can chickpeas, drained, rinsed and patted dry
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- Optional: ½ teaspoon red chili flakes
- ¼ teaspoon kosher salt
For Serving
- Fresh chopped dill and parsley
- Warm torn pita, for scooping
Instructions
- Make the herb garlic yogurt: In a medium bowl, combine the whole milk Greek yogurt, chopped dill, parsley, grated garlic, lemon zest, lemon juice, and kosher salt. Stir well until all ingredients are fully incorporated. Cover the bowl and refrigerate until ready to serve, allowing flavors to meld.
- Prepare the tomato cucumber salad: In another medium bowl, mix together the quartered Persian cucumbers, halved cherry tomatoes, thinly sliced shallot, red vinegar, fresh herbs (dill and/or parsley), and kosher salt. Toss gently to combine and set aside to let the flavors marry.
- Cook the eggs: Bring a medium pot of water to a gentle simmer, avoiding a full rolling boil. Using a slotted spoon, gently lower the eggs into the water ensuring they are completely submerged. Simmer uncovered for exactly 7 minutes for soft boiled eggs. Meanwhile, prepare a large bowl filled with ice water. Once the eggs finish cooking, transfer them immediately into the ice bath for 2 minutes to stop cooking. After chilling, carefully peel the eggs by tapping gently and sliding a spoon under the shell. Set peeled eggs aside.
- Prepare the chickpeas: Heat a medium nonstick skillet over medium heat. Add the salted butter and let it melt completely. Stir in the chickpeas, minced garlic, cumin, sweet paprika, optional red chili flakes, and kosher salt. Cook, stirring occasionally, until the chickpeas are heated through and fragrant, about 3 minutes. Remove from heat.
- Serve: On a serving platter or large plate, spread a generous layer of the herb garlic yogurt. Spoon the spiced chickpeas over the yogurt, followed by the tomato cucumber salad. Cut the soft boiled eggs in half and arrange them placed yolk side up on top. Garnish with fresh chopped dill and parsley. Serve immediately with warm torn pita bread or crackers for scooping.
Notes
- The soft boiled eggs can be cooked up to one day in advance and refrigerated unpeeled.
- Adjust the amount of red chili flakes according to your spice preference or omit for a milder dish.
- Use fresh herbs for the best flavor in both the yogurt and salad.
- Warm the pita bread before serving to enhance the experience of scooping up the dish.
- Greek yogurt can be substituted with regular plain yogurt but whole milk Greek yogurt offers the creamiest texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean