A savory, yogurt-based salad, with a fried egg and plenty of greens on top makes for a wonderfully satisfying meal.
This recipe is courtesy of Molly Yeh.
Spread the yogurt in a shallow bowl or on a plate. Place the eggs on top and sprinkle on the avocado, cucumber, and tomato. Drizzle everything with olive oil.
Sprinkle salt, pepper, and za’atar on top. Garnish with herbs and micro greens. Serve with toast.