Tzatziki & Roasted Tomato Eggs

Ingredients for Tzatziki:
1 c. plain yogurt
2 Tbsp. lemon juice
1 Tbsp. Honey Ginger White Balsamic
1 Tbsp. Garlic Olive Oil
1/4 c. cucumber, minced
1 Tbsp. fresh dill. chopped
1 Tbsp. fresh parsley, chopped
Saltwest Raincoast Flor de Sal to taste

Ingredients for Roasted Tomatoes:
1 pint cherry tomatoes
2 Tbsp. Garlic Olive Oil
2 tsp. Toasted Sesame Oil
pinch of Saltwest Raincoast Flor de Sal
pinch of black pepper
pinch of sesame seeds

Other Ingredients:
2 Tbsp. Garlic Olive Oil
4 eggs
Saltwest Naturals Raincoast Flor de Sal & pepper to taste
fresh dill and parsley sprigs for garnish
Naan or pita bread, toasted or grilled

Preheat oven to 400F. and line a large baking sheet with parchment paper. Place yogurt, lemon juice, balsamic, olive oil cucumber, dill and parsley in a medium bowl and stir combine. Season with salt & pepper and refrigerate until ready to serve.

Place the tomatoes on the baking sheet and drizzle with the garlic and sesame oils and season with salt & pepper. Place in the oven and roast for 20 - 30 minutes or until the tomatoes have burst slightly. Remove from the oven and sprinkle with sesame seeds.

Heat 2 Tbsp. Garlic Olive Oil in a large non stick skillet over medium heat. Once hot, add eggs and cook until whites are firm, about 3 minutes for sunny side up. Season with salt & pepper.

Divide the tzatziki between plates and spread out in an even layer. Top the tzatziki with roasted tomatoes and eggs and garnish with dill and parsley. Serve with toasted or grilled naan on the side for dipping.

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