Greek Eggs with Crispy Potatoes

I just realized that when it comes to food recipes I seem to post more brunch dishes than anything else. That’s probably because it’s my favourite meal. You get a saucy, savoury dish like these Greek Eggs with Crispy Potatoes or a toothsome sweet plate like my Pumpkin French Toast, or a combination of the two if you’re really feasting.

This recipe may seem involved but it’s quite simple – the tzatziki comes together in a couple of minutes, as does the chili garlic oil, and you can do it all while the potatoes are getting to crispy perfection in the oven.

In hindsight, it occurs to me that opting for toasted pita instead of sourdough would have made this more Greek but I am a sucker for the toothsome, yolk-sopping goodness of toasted sourdough. The crumbled bacon is completely optional but adds a nice texture and saltiness to the dish – leave it out if you or your guests are vegetarian.

I made this a couple of weeks ago for my friend Erin – it was one of the first times I’ve welcomed someone into my home to share a home-cooked meal in the last 18 months. I was reminded how much joy I derive from cooking for someone else. It’s been so challenging to find motivation to cook when we’ve been making three square meals a day at home, having to clean up the kitchen constantly, and then only having a total of 4 minutes left in the day to get anything else done or just relax.

If you asked me how much I’ve spent on Uber Eats in the past year I’d have to plead the fifth. I sincerely hope we can avoid another lockdown this fall so that I can continue to cook for my friends and family OR maybe even cuff a boo before Ottawa turns into a frozen tundra again.

Yes, I have been making some half-hearted attempts at dating recently. No resounding successes as yet and sadly no horror stories to regale you with but rest assured I’m working on it.

Having someone else to dine with and tell me how incredible my cooking is AND DO THE DISHES is one of the few things I miss about being in a relationship. Based on the disproportionate number of men on dating apps in Ottawa who claim to be “entrepreneurs” and holding fish in their profiles I fear I may have to venture beyond the nation’s capital to discover a suitable partner.

So, goals for Fall/Winter: host more dinner parties, get inspired to cook some delicious meals, research best cities for eligible bachelors, feel the weight of a man on me.

Wish me luck. In the meantime, I’ll find comfort in winning brunch bowls like this one.

Greek Eggs with Crispy Potatoes

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Greek Eggs with Crispy Potatoes

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Course: Breakfast

Cuisine: Greek, Mediterranean

Keyword: Greek Eggs with Crispy Potatoes, Tzatziki

Servings: 4

Author: Yvonne Langen

Ingredients

Crispy Potatoes

• 1 lb baby golden potatoes cut in half
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried dill
• 1/2 lemon
• Kosher salt & freshly ground black pepper to taste

Tzatziki

• 1/2 cup plain Greek yogurt
• 1/2 English cucumber grated
• 1/2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tbsp dill minced
• 1/2 tbsp mint minced
• 1 clove garlic minced
• Pinch of Kosher salt

Chili Garlic Oil

• 2 tbsp olive oil
• 2 tbsp salted butter
• 1-2 tsp red pepper flakes
• 1/2 tsp paprika
• 1 clove garlic thinly sliced

Greek Eggs

• 4 eggs
• 4 slices sourdough toasted and buttered
• 8 slices cooked bacon crumbled (exclude if vegetarian)
• 1/2 cup feta crumbled
• 2 tbsp fresh dill & mint minced
• 1 large avocado sliced
• Kosher salt & freshly ground pepper to taste

Instructions

Crispy Potatoes

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine potatoes with oil, rosemary, dill, zest and juice of 1/2 lemon, salt and pepper. Toss to coat.
3. Arrange potatoes in a single layer onto the prepared baking sheet.
4. Place into oven and bake for 35-45 minutes, until golden brown and crisp, flip the potatoes halfway through baking.

Tzatziki

1. While potatoes are roasting, prepare the tzatziki. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to combine. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, as needed.
3. Leftover tzatziki keeps well, refrigerated, for about 4 days.

Chili Garlic Oil

1. Once the tzatziki is prepared, make the chili garlic oil. In a small saucepan over medium heat, melt together the butter, 2 tbsp olive oil, crushed red pepper flakes, paprika and garlic. Remove from heat once the butter is melted and garlic is fragrant.

Greek Eggs

1. Just before the potatoes are finished, toast the sourdough. Set a large frying pan over medium heat, add 2 tbsp olive oil.
2. Fry the eggs to your preferred doneness (I recommend sunny side up or over easy for a nice runny yolk).
3. Divide the crispy potatoes into four large bowls. Spoon 2 tbsp of tzatziki into each, top with an egg.
4. Tuck a slice of toasted, buttered sourdough into the side of the bowl and 1/4 of the sliced avocado. Spoon some of the chili garlic oil over the egg. Crumble cooked bacon, feta, and fresh herbs over top. Serve immediately