Turkish Egg & Garlicky Yogurt Toast

make me

Ingredients

Serving Size: 2 toasts

For the toast:

2 slices of thick-cut bread (sourdough or rustic bread works well)
2 large eggs
Salt and pepper to taste

For the garlicky yogurt:

1/2 cup plain Greek yogurt
1 garlic clove, finely minced or grated
1 tablespoon olive oil
Salt and pepper to taste
A squeeze of lemon juice

For the roasted tomatoes:

1 pint cherry or grape tomatoes
1 tablespoon olive oil
Salt and pepper to taste
A pinch of red pepper flakes
A drizzle of balsamic vinegar

For the toppings:

1/4 cup crumbled feta cheese
Fresh dill, chopped (about 1 tablespoon)

Instructions

Roast the tomatoes:

Preheat your oven to 400°F (200°C).
Toss the tomatoes with olive oil, salt, pepper, balsamic vinegar and red pepper flakes. Spread them out on a baking sheet in a single layer.
Roast for 15–20 minutes, or until they are softened and slightly caramelized.

Prepare the garlicky yogurt:

In a small bowl, combine the Greek yogurt, minced garlic, olive oil, salt, and pepper. Add a squeeze of lemon juice.
Mix well and set aside.

Boil the eggs:

Add the eggs to a pot of boiling water and boil for 6 minutes for jammy in the middle

Toast the bread:

While the eggs are cooking, toast the bread slices in a toaster or on a grill pan with oil until golden and crispy.

Assemble the toast:

Spread a generous amount of the garlicky yogurt mixture on each slice of toasted bread.
Top with a halved egg, roasted tomatoes, crumbled feta, and fresh dill.

This is basically heaven on a plate. And adds something new to your breakfast rotation! This dish is perfect for breakfast or brunch and combines rich, creamy yogurt, savory eggs, sweet roasted tomatoes, and the freshness of dill and feta.

breakfast, sandwiches, toast, turkish, eggs