8slicescooked baconcrumbled (exclude if vegetarian)
2tbspfresh dill & mintminced
Kosher salt & freshly ground pepperto taste
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine potatoes with oil, rosemary, dill, zest and juice of 1/2 lemon, salt and pepper. Toss to coat.
Arrange potatoes in a single layer onto the prepared baking sheet.
Place into oven and bake for 35-45 minutes, until golden brown and crisp, flip the potatoes halfway through baking.
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.
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.
Leftover tzatziki keeps well, refrigerated, for about 4 days.
Chili Garlic Oil
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.
Just before the potatoes are finished, toast the sourdough. Set a large frying pan over medium heat, add 2 tbsp olive oil.
Fry the eggs to your preferred doneness (I recommend sunny side up or over easy for a nice runny yolk).
Divide the crispy potatoes into four large bowls. Spoon 2 tbsp of tzatziki into each, top with an egg.
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