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Garlic Dill Yogurt with Arugula & Fried Eggs.

  • 2 (5 oz) pkgs
    baby arugula
  • 8
  • 2
    flatbreads or naan
  • 2 small bunches
    fresh dill
  • 2 cloves
  • 1 cup
    plain Greek yogurt
  • ½ cup
    black pepper
    butter, unsalted
    crushed red pepper
    extra virgin olive oil
    virgin coconut oil
  • 1
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 small bunches fresh dill
    2 (5 oz) pkgs baby arugula
  • 2
    Preheat a nonstick skillet over medium-high heat.
  • 3
    Coarsely chop walnuts. Toast walnuts until fragrant (2-4 minutes). Stir in red pepper flakes and butter until melted. Set walnuts aside in a bowl and return skillet to the heat.
    ½ cup walnuts
    1 tbsp butter, unsalted
    ⅛ tsp crushed red pepper
  • 4
    Add coconut oil to the skillet and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 5
    Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3 to 4 minutes. Once done, separate the eggs. Cook in batches if necessary.
    8 eggs
  • 6
    Trim off the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl.
    2 cloves garlic
  • 7
    Shave the dill leaves off the stems; discard the stems and mince the leaves. Add to the medium bowl with the garlic.
  • 8
    Add plain yogurt, olive oil, salt and pepper to the medium bowl and stir until smooth and well combined.
    1 cup plain Greek yogurt
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 9
    In a medium bowl, toss arugula with remaining olive oil and salt.
    2 tbsp extra virgin olive oil
    ¼ tsp salt
  • 10
    Toast flatbread if desired.
    2 flatbreads or naan
  • 11
    To serve, divide yogurt, flat bread, arugula, and eggs between plates. Top with walnuts and enjoy!