Ingredients:

  • 2 cups (475g) Plain Greek Yogurt
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (5ml) Fresh lemon juice
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 2 large eggs
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/4 cup (15g) Red onion, thinly sliced
  • 2 tbsp (8g) Fresh dill or parsley, chopped
  • 1 tbsp (15ml) Hemp seeds or toasted sesame seeds
  • 1 tbsp (15ml) Chili oil or Sriracha
  • 1 tsp (5ml) Sumac or Za'atar seasoning

Instructions:

  1. Bring a small pot of water to a rolling boil. Carefully lower the eggs into the water and simmer for exactly 6.5 to 7 minutes. Immediately transfer eggs to an ice bath for 3 minutes to stop the cooking. Peel carefully.
  2. In a medium mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper until smooth and glossy. Spoon the mixture into two shallow bowls, using the back of the spoon to create a swirl in the center.
  3. Arrange the diced cucumbers, halved cherry tomatoes, and sliced red onions atop the yogurt. Slice the jammy eggs in half and nestle them into the center.
  4. Finish with a sprinkle of fresh herbs, hemp seeds, sumac or za'atar, and a drizzle of chili oil.