Start your day with a a simple but healthy dish made of boiled eggs and yogurt. Inspired by the classic Turkish egg dish, this twist combines creamy Greek yogurt with perfectly boiled eggs, tangy sun-dried tomatoes, briny olives, and crumbled feta cheese. A generous drizzle of extra virgin olive oil and a sprinkle of fresh parsley bring bright, herbal notes that tie it all together—simple, wholesome, and full of flavor.
My first take on this Turkish egg dish called Cilbir — Creamy Boiled Eggs with Yogurt — was a spin on the classic warm, seasoned butter sauce which I replaced with my version of seasoned olive oil. It goes great with some pan-toasted bread, which I’ve included in the recipe too.
I love this egg dish so much, I wanted to come up with a simpler version that works for meal prep — and that’s how this recipe came to be!
To learn more about this recipe:
- Why you will love this healthy egg breakfast with Greek yogurt
- Recipe tips and ideas.
- How do you really peel boiled eggs without ripping them apart?
Why you will love this healthy egg breakfast.
This high-protein, low-carb and healthy egg breakfast feels like a treat but is super healthy — easy to whip up, great for meal prep, and perfect if you’re trying to eat well without feeling like you’re eating “healthy.”
It takes just minutes to put together, making it perfect for busy mornings or relaxed weekend brunches just like my Creamy Greek Scrambled Eggs with Feta and Yogurt.
AND, it is super filling! This can be eaten for lunch too.
Boiled eggs and Greek yogurt–recipe tips and ideas.
Feel free to start with the topping ingredients listed or change out for your favorite Mediterranean flavors.
A healthy egg breakfast no matter how you like your eggs.
Feel free to make the eggs your way.
- Boiled–soft, hard, jammy (my favorite)
- Fried
- Poached
I prefer the jammy type of eggs–boil large eggs for exactly 7-1/2 minutes, then drop the eggs in an ice bath for 3 minutes. For a full set of instructions, click here.
This recipe is customizable.
This recipe is a great way to use up leftover vegetables–such as leftover spinach, broccoli or cauliflower.
Or whatever you have in your refrigerator or pantry.
The best way to peel eggs?
There is a never-ending search for ways to peel eggs without ripping them apart. Believe me, I have tried them all.
First, the basics for peeling eggs is to use a combination of cracking, cooling, and peeling. After boiling the eggs,
- Immediately submerge the egg in an ice bath to help separate the shell from the membrane or, at the very least, very cold water. This also stops the cooking process.
- Crack the shell by gently tapping the rounded or wider end of the egg on a hard surface.
- Finally, peel the egg while it’s still under the cold water or running water, which helps loosen the membrane and shell
The tried and true way for easier to peel eggs is to use older eggs–about 7-10 days old.
Other tips that may make it easier to peel eggs:
- Boil the water first, then add the eggs.
- Make a small hole in the large end of the egg with a pin before cooking it. This allows trapped air to escape during the boiling process, which can help prevent cracking and make peeling easier.
- Using eggs that are at least 4-5 days old. This tip definitely works!
- Adding baking soda to the boiling water.
- Run a spoon under the shell to loosen it.
Read more about these methods.
Easy Eggs and Greek Yogurt Breakfast
Creamy boiled eggs nestled on top of garlic-infused Greek yogurt and topped with sun dried tomatoes, olives, and feta cheese. A healthy egg breakfast that is great for meal prep or fancy brunch.
2
servings5
minutes15
minutes20
minutesKeep the screen of your device on
Ingredients
4 large eggs, prepared your favorite way
1 cup Greek yogurt
2 Tablespoon finely chopped fresh parsley, divided
1 clove garlic, finely minced or pressed
2 Tablespoons oil packed sun dried tomatoes, chopped
2-4 Tablespoons crumbled feta cheese
2 Tablespoons chopped black olives
salt and pepper
extra virgin olive oil for drizzling
Directions
- In a bowl, add 1 cup of yogurt, 1 clove of minced garlic, 1 Tablespoon of finely chopped parsley, a pinch of salt, and fresh black pepper. Stir until combined. Place the yogurt mixture on a serving plate.
- Carefully peel the eggs, cut in half, and place on top of the yogurt. Top the eggs and yogurt with 1 Tablespoon each of sun dried tomatoes, feta cheese, and olives. Sprinkle with fresh parsley. Drizzle with olive oil or the oil from the sun dried tomatoes. Add fresh pepper to taste.
Notes
- For eggs like you see in the picture–“jammy” eggs, boil large eggs for 7-1/2 minutes and immediately submerge the eggs in an ice bath for 3 minutes. If eggs are on the larger side, you may need to leave them in for about 8 minutes or so. For a full set of instructions, click here.
- This recipe is so versatile. Add as much or little of the toppings as you wish or add your favorites.
- Store leftover yogurt separate from eggs in a covered container for five days. Store unpeeled boiled eggs for up to five days if the refrigerator.
- On the never ending quest for some tips on how to peel hard boiled eggs? Read more here!
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More recipes with Greek yogurt.
More high protein breakfast ideas.
