Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2-4
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Savoury yoghurt bowls are all the rage and it’s not hard to understand why. Full cream or double thick yoghurt is a brilliant flavour carrier and so delectable with the acidity and creaminess it brings to the party.
I added garlic, tahini, cumin, lemon zest and loads of herbs to full cream plain yoghurt. A dreamy bed of deliciousness topped with grilled courgettes, chickpeas roasted with honey and smoked paprika and perfectly soft poached egg. My heart literally skips a beat when I prick into the egg and the most silky, luscious stream of egg yolk oozes out.
Serve this bowl with lots baby spinach leaves and a good dousing of olive oil. Enjoy!

Garlic, Herb & Tahini Yoghurt Bowl | Poached Egg | Grilled  Courgettes & Roasted Chickpeas

400 g tin of chickpeas, drained
Extra virgin olive oil
1 Tsp (5 ml) smoked paprika
1 Tbs (15 ml) honey
6 medium to large marrows or courgettes, thinly sliced (use a veggie peeler)
2 c (500 ml) full cream plain yoghurt
1/4 c (60 ml) tahini
zest of 1 lemon
1 – 2 garlic cloves, crushed (to taste)
1 tsp (5 ml) ground cumin
handful of mint leaves, chopped
handful of fresh coriander, chopped
Freshly ground salt and pepper
2 – 4 large free range eggs
2 Tbs (30 ml) vinegar
60 – 80 g baby spinach leaves

Preheat oven to 200 Degrees Celsius.
Spread chickpeas onto a baking tray. Drizzle well with olive oil. Season with salt, pepper and paprika. Add honey and use hands to coat chickpeas well. Roast for 15 – 20 minutes.
Bring a medium pot of water to the boil.
Season and drizzle sliced courgettes with olive oil. Heat a griddle pan until smoking hot. Grill courgettes until slightly charred on both sides. Set aside.
Mix the yoghurt, tahini, zest, garlic, cumin and herbs. Season to taste. Set aside.
Gently break eggs into small ramekins or glasses.
When water is boiling, turn the heat down to a moderate (the water must not be a rolling boil), add the vinegar and use a spoon to create a whirlpool in the centre of the pot. Poach the eggs one at a time. Gently drop an egg in the centre and allow it to naturally form it’s shape. Leave to cook for about a minute – cook longer if a medium to well cooked yolk is preferred. Use a slotted spoon to gently remove and place in a bowl of cold water while preparing the rest of the eggs. Carefully snip off any any gnarly egg white strands off the poached eggs. When ready to serve, pop them in some boiling water to heat up.
Serve the yoghurt mixture as the base of the dish, top with grilled courgettes, scatter with roasted chickpeas and top with poached egg. Serve with baby spinach. A good drizzle of extra virgin olive oil wouldn’t hurt either.
Enjoy! x

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