Mediterranean Breakfast Bowl

📝 Ingredients

• 4 eggs
• 200 g Greek yoghurt, 2% fat
• ½ cucumber (about 150 g)
• 200 g cherry tomatoes
• 30 g pitted black olives
• 40 g feta
• 2 tsp olive oil
• 1 pitta bread (about 60 g)
• 1 tsp dried oregano
• Salt, black pepper

🍴 Utensils

• Saucepan
• Mixing bowl
• Frying pan
• Cutting board and knife
• 2 deep bowls

📖 Steps

1. Bring a saucepan of water to the boil. Gently lower in the eggs straight from the fridge using a spoon and cook for exactly 6 minutes 30 seconds at a gentle boil: the white will be set and the yolk still runny.
2. While they cook, fill a large bowl with very cold water. As soon as the time is up, transfer the eggs into it to stop the cooking, leave to cool for 3 minutes, then peel them carefully under a trickle of water, starting from the wider end.
3. Wash the cucumber and cut it into thin half-moons. Halve the cherry tomatoes, roughly crumble the feta with a fork and halve the olives if they're large.
4. Cut the pitta bread into 8 triangles and toast them in a dry frying pan over a medium heat, 1 to 2 minutes per side, until golden and crisp at the edges. Keep an eye on them: pitta goes from golden to burnt very quickly.
5. Season the Greek yoghurt with a pinch of salt and pepper, then spread it over the bottom of two deep bowls, making a hollow in the centre with the back of a spoon. Drizzle each bowl with a tsp of olive oil.
6. Arrange the cucumber, cherry tomatoes, olives and feta in small piles around the yoghurt. Halve the soft-boiled eggs and place them in the centre, yolk side up, with a pinch of salt on each half.
7. Sprinkle the oregano over everything, crushing it between your fingers to release its aroma, add a grind of pepper and serve immediately with the still-warm pitta triangles for scooping up the yoghurt and egg yolk.