Olive oil-fried eggs with yogurt & lemon from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 31) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kn1tgrl on September 01, 2023

    Will try this again adding less lemon juice and maybe a sprinkle of salt to the yogurt. Also might add scallions/harissa, or chili crisp next time for more flavor.

  • mdagl on January 21, 2023

    Minimal, but tasty! Surprised at how the yogurt and lemon and egg all worked together. Made just for me.

  • ellwell on November 18, 2022

    While I like the method for cooking eggs, the final result was underwhelming to me. Hubby hated it. I guess we are outliers!

  • bernalgirl on April 15, 2021

    Absolutely delicious and so easy. Great topped with cured sumac and Aleppo pepper

  • TippyCanoe on April 18, 2020

    Oh boy, this has turned out to be a real winner in my house. I have been cooking eggs in olive oil for awhile now, but the addition of lemon, herbs, and yogurt really takes it up a notch. (And lack of herbs has not stopped me, because just lemon and yogurt are quite good too.) It is now my favorite breakfast-- I love adding greens.

  • tui on August 12, 2018

    I tried this method for cooking the eggs and was totally impressed! And I thought I knew how to cook eggs. So important to keep learning.

  • khopkins1012 on July 06, 2018

    The lemon-herb yogurt and egg is a solid base to add extras to. What I've added and liked: sauteed tomatoes, leftover lentils, leftover steak, pulled pork and cooked greens.

  • hirsheys on March 05, 2017

    I haven't yet made the whole recipe, but I am in love with this method of cooking eggs. Will try the whole recipe very soon. ETA: I didn't do quite as good a job cooking the eggs the second time (watch the amount of water!) and found the lemon-y yogurt a bit sharp. I think my yogurt started out a bit more sour than usual. That said, I'm going to try it with a dollop of harissa next time, since that sounds really great. And I will definitely use this method to cook eggs in the future.

  • stockholm28 on February 12, 2017

    This was really good. I wasn't sure about the lemon with the eggs, but it was quite nice. I added a dollop of harissa and this was a great quick dinner with ingredients that I always have in the fridge. The eggs really do cook quickly in the olive oil with the cover. I had to dump my first batch of eggs because I totally over cooked them. Be sure to start checking the eggs at the 1 minute mark.

  • Lepa on January 03, 2017

    The sparkly, tangy yogurt is the perfect foil for rich egg yolks. This is really easy to put together and a pleasure to eat.

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