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Spiced Chickpeas and Soft-Boiled Eggs with Herb Garlic Yogurt and Tomato Cucumber Salad Recipe

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3.9 from 15 reviews

A flavorful and balanced dish featuring spiced chickpeas and soft-boiled eggs served with a refreshing tomato cucumber salad and creamy herb garlic yogurt. Perfect for a nutritious brunch or light dinner, this recipe combines Mediterranean-inspired ingredients and bold spices for a satisfying meal.

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 wine 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

  1. Make the herb garlic yogurt: In a medium bowl, combine the Greek yogurt, chopped dill, chopped parsley, grated garlic, lemon zest, lemon juice, and kosher salt. Stir thoroughly until all ingredients are well incorporated, then cover the bowl and refrigerate until ready to serve to allow flavors to meld.
  2. Prepare the tomato cucumber salad: In another medium bowl, add the quartered Persian cucumbers, halved cherry tomatoes, thinly sliced shallot, red wine vinegar, chopped fresh dill and/or parsley, and kosher salt. Mix well to combine evenly, then set aside at room temperature while preparing the other components.
  3. Cook the eggs: Bring a medium pot of water to a gentle simmer, avoiding a full vigorous boil. Using a slotted spoon, gently lower the eggs into the simmering water ensuring they are fully submerged. Cook uncovered for exactly 7 minutes to achieve soft-boiled eggs with slightly set whites and creamy yolks. Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water. Once the eggs are done, immediately transfer them to the ice bath to stop the cooking process, cooling for exactly 2 minutes. After cooling, tap the eggs gently on a hard surface and use a small spoon to carefully peel off the shells. Set peeled eggs aside.
  4. Prepare the chickpeas: Heat a medium nonstick pan over medium heat. Add the salted butter and allow it to melt completely. Stir in the drained chickpeas, minced garlic, cumin, sweet paprika, optional red chili flakes if using, and kosher salt. Cook the mixture, stirring occasionally, until the chickpeas are heated through and the spices release their aroma, about 3 minutes. Remove from heat.
  5. Assemble and serve: On a large platter or plate, spread the herb garlic yogurt evenly as a base layer. Spoon the warm spiced chickpeas over the yogurt followed by the tomato cucumber salad. Cut the soft-boiled eggs in half and arrange them yolk side up on top. Garnish with additional fresh chopped dill and parsley. Serve immediately with warm torn pita or crackers for scooping.

Notes

  • Use fresh herbs for the best flavor in both the yogurt and salad.
  • Soft boiled eggs can be adjusted by cooking 6-7 minutes if you prefer firmer yolks.
  • Red chili flakes are optional and can be omitted or adjusted based on desired spice level.
  • Serving the dish with warm pita enhances the experience by adding a soft, warm texture for scooping.
  • Ensure the chickpeas are well drained and patted dry to allow proper sautéing and spice adherence.

Find it online: https://simpleplatter.com/spiced-chickpeas-and-soft-boiled-eggs-with-herb-garlic-yogurt-and-tomato-cucumber-salad-recipe/